Basil Pesto Pasta with Pine Nuts

… Bathing in Goodness!

Basil Pesto bathing long, thin strands of swirled gluten free pasta is one of those dishes that I always look at and think, “Now there’s an elegant dish!” I’m not really sure why, there’s just something about it. Trust me, though, there is nothing particularly complicated to preparing this recipe. It is simple, has few ingredients, and is very, very quick to prepare, making it a perfect get-it-to-the-table-in-a-hurry weeknight meal. The full-bodied flavors of the basil and garlic, and the richness of the heart-healthy extra-virgin olive oil, make it taste decadent and gratifying. Basil leaves are abundantly rich in iron, vitamin A, vitamin K and essential oils. These nutritional elements benefit our blood, help protect against free radicals, and provide anti-inflammatory and anti-bacterial properties, all contributing to a strong and more healthful body. Basil Pesto Pasta allows me to feel good while I’m eating … and good from what I just ate.

Gluten Free, Dairy Free Basil Pesto Pasta with Pine Nuts

Prep time: 5 minutes

Cooking time: about 10 minutes

Makes about 4 servings

Ingredients:

1 16 ounce package gluten-free pasta, spaghetti style noodles

1 Tablespoon extra-virgin olive oil

1/2 teaspoon kosher salt

2 cups packed fresh basil leaves 

1/2 -1 clove garlic, minced

1 teaspoon onion powder

1/4 cup pine nuts, plus a few extra for garnish

2/3 cup extra-virgin olive oil, plus a bit more for drizzle if preferred

Kosher salt, to taste

Freshly ground black pepper, to taste

Directions:

In a large stock pot, bring 6 quarts of water to a boil. Add 1 Tablespoon olive oil and 1/2 teaspoon salt to water. Add noodles and stir to separate so no clumping occurs. Refer to package directions for cooking times.

While pasta is cooking, combine basil, garlic, onion powder, pine nuts, and 1/3 cup olive oil in a food processor or blender. Process until all ingredients are coarsely chopped. Add remaining oil, salt, and pepper and continue to blend until smooth and well combined. Some tiny pieces of basil may still be present, which is fine.

When pasta has finished cooking, drain water, return pasta to pan and pour the pesto over the pasta noodles. Stir well to coat all noodles. Dish into individual portions and garnish with remaining pine nuts. Serve.

Pesto can be frozen for up to three months. Thaw in refrigerator, then heat and serve. If you are free to eat dairy, sprinkling with some freshly grated parmesan cheese makes a nice flavor profile as well.

Safe food is a journey … Thrive!™