Gluten-Free Fusilli Pasta with Pesto
Savor the vibrant flavors of this Gluten-Free Fusilli Pasta with Pesto, a dish that's as wholesome as it is satisfying. Perfect for a quick yet elegant meal, this recipe features tender fusilli pasta generously coated in a silky homemade basil pesto made with pine nuts, garlic, Parmesan cheese, and a touch of zesty lemon juice. Fresh cherry tomatoes and baby spinach add bursts of color and nutrients, creating a delightful balance of textures in every bite. Ready in just 30 minutes, this recipe is a gluten-free delight that's ideal for weeknight dinners or casual entertaining. Serve it hot and garnish with extra Parmesan for an irresistible finishing touch! Keywords: gluten-free pasta recipe, basil pesto, quick dinner ideas, vegetarian pasta recipe.
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Recipe Information
Ingredients
- 12 ounces Gluten-free fusilli pasta
- 2 cups Fresh basil leaves
- 0.25 cups Pine nuts
- 0.5 cups Parmesan cheese, grated
- 2 Garlic cloves
- 0.5 cups Extra-virgin olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 1 cup Cherry tomatoes, halved
- 1 cup Baby spinach leaves
Instructions
Begin by preparing the pesto sauce. In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, garlic cloves, salt, and black pepper.
Pulse the ingredients a few times until they are coarsely chopped.
With the processor running, gradually stream in the extra-virgin olive oil and lemon juice. Continue processing until the pesto has reached a smooth consistency. Set aside.
Bring a large pot of salted water to a boil. Add the gluten-free fusilli pasta and cook according to package instructions until al dente, typically around 8-10 minutes.
Drain the pasta, reserving about 1/4 cup of the pasta cooking water. Return the pasta to the pot.
Add the pesto sauce to the cooked pasta, along with the reserved pasta water. Toss the pasta until it is evenly coated with the pesto. Add more pasta water if necessary to achieve the desired consistency.
Gently fold in the halved cherry tomatoes and baby spinach leaves, allowing the heat of the pasta to wilt the spinach slightly.
Taste and adjust seasoning if needed, adding more salt and pepper to taste.
Serve the gluten-free fusilli pasta with pesto hot, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1888 mg | 82% | |
| Total Carbohydrate | 289.0 g | 105% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 23.8 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
