Gluten-Free Spaghetti with Pesto
Elevate your pasta night with this vibrant and wholesome Gluten-Free Spaghetti with Pesto recipe, perfect for those seeking a delicious gluten-free alternative without compromising on flavor. This recipe features tender gluten-free spaghetti paired with a creamy, zesty pesto made from fresh basil leaves, nutty pine nuts, bold Parmesan cheese, and aromatic garlic, all blended with extra virgin olive oil for a smooth and indulgent finish. Ready in just 25 minutes, this quick and easy dish is perfect for busy weeknights yet impressive enough for entertaining. With the addition of reserved pasta water, the pesto clings beautifully to every strand of spaghetti, delivering a burst of savory goodness with each bite. Serve it with a sprinkle of extra Parmesan or fresh basil for a restaurant-quality presentation! Whether you're gluten-sensitive or simply love exploring lighter, flavorful meals, this gluten-free pesto pasta will certainly win hearts at the table.
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Recipe Information
Ingredients
- 12 oz Gluten-free spaghetti
- 2 cups Fresh basil leaves
- 0.33 cup Pine nuts
- 0.5 cup Parmesan cheese (grated)
- 2 cloves Garlic
- 0.5 cup Extra virgin olive oil
- 1 tsp Salt
- 0.25 tsp Ground black pepper
- 0.25 cup Water (from pasta cooking)
Instructions
1. Bring a large pot of salted water to a boil. Cook the gluten-free spaghetti according to the package instructions until al dente. Reserve 1/4 cup of the pasta cooking water and drain the rest. Set aside.
2. While the pasta is cooking, prepare the pesto. In a food processor, combine fresh basil leaves, pine nuts, grated Parmesan cheese, garlic cloves, salt, and ground black pepper.
3. Pulse the ingredients several times until the mixture is coarsely combined.
4. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth and creamy consistency. Scrape down the sides as needed.
5. Taste the pesto and adjust the seasoning with more salt or pepper if desired.
6. In a large mixing bowl, combine the cooked gluten-free spaghetti with the pesto. Add 1/4 cup of the reserved pasta cooking water to thin out the sauce and help it coat the spaghetti evenly.
7. Toss everything together until the spaghetti is well-coated with the pesto.
8. Serve the gluten-free spaghetti with pesto immediately. Garnish with extra Parmesan cheese or fresh basil leaves, if desired.
Nutrition Facts
Calories |
2271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.7 g | 230% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4173 mg | 181% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 4.1 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1406 mg | 108% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 668 mg | 14% | |
*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.
