Pasta used to be one of my favourite dishes. It was my go to when I was in a hurry, and you could mix it with just about anything and it would still taste good. When starting a gluten free lifestyle, apart from pizza, pasta was the thing that I missed the most. You can find gluten free pasta in most supermarkets, but I’m not a fan of white pasta because it’s quite stodgy and leaves me feeling lethargic and bloated, so I didn’t want to opt for it. I soon came across brown rice pasta by Doves Farm; an organic pasta made in Italy without gluten, wheat, milk, peanuts, sesame, eggs and soya, Bingo!
This recipe is super simple and is a gluten free, healthy take on my favourite meal: pesto pasta. It’s quick and easy to blitz up, and will definitely be my go-to meal after a long day at uni!
100g brown rice pasta
2 cups fresh basil leaves
1 cup pine nuts
4 tbsp olive oil
2 garlic cloves
4 cherry tomatoes
1/2 cup Parmesan cheese (grated)
Boil 1/2 a saucepan full of water and pour in the pasta. In a food processor, blitz the pine nuts and basil leaves until the nuts are completely broken down. Add in the chopped, grated or ground Parmesan and the garlic and mix again in the food processor. Once the ingredients are mixed, gradually pour in the olive oil whilst the food processor is on, allowing the ingredients to fully combine. By this time, the pasta should be cooked but make sure you test it beforehand to ensure it’s just how you like it. Take the pasta off the heat and drain before pouring back in the saucepan and mixing on a low heat with the pesto. Add the tomatoes and mix one final time. Now enjoy your perfect homemade gluten free healthy comfort meal. Yum!