Low Iodine Pesto Pasta
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free pasta (spaghetti or penne)
- 1 tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ¼ cup pine nuts
- ½ cup finely grated parmesan cheese
- ⅓ cup garlic-infused olive oil
- 1 tbsp lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For finishing
- ¼ cup reserved pasta cooking water
For serving
- extra parmesan cheese, for serving (optional)
Can be omittedparmesan cheese
- fresh basil leaves, for serving (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Add the gluten free pasta and cook according to the package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, combine the basil, pine nuts, Parmesan, lemon juice, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and uniform.
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