As the temperatures have dropped, I’ve found myself digging through the trenches of my closet for fuzzy socks and craving comfort food. However, throw in a couple of dietary restrictions and comfort food options begin to dwindle…or so I thought. In the past two years, supermarkets everywhere have started carrying gluten-free varieties of everything from cookies to crackers and of course, pasta! I swear, every time I go on a grocery run, I see a new line of gluten-free pasta that I have to try! Most recently, I discovered Cybele’s Free to Eat Pasta and fell madly in love with it. Of all the gluten-free pasta I have tried, this one comes closest to being indistinguishable from regular pasta in both texture and flavor. Not to mention, it comes in a wide array of colorful, veggie-based varieties.
In addition, it is the perfect pairing with arugula pesto and peas. Why not regular pesto you might ask? Arugula has a peppery bite to it and added nutrients that I thought would be a perfect pairing to amp up this pasta dish. I added peas to the recipe simply because I love pesto and peas the way people love peanut butter and jelly. Granted, if peas are not your gig, might I recommend subbing sun-dried tomatoes or pancetta?
Additionally, I’ve made a pasta salad version of this recipe with gluten-free farfalle and it is equally delish! However you choose to enjoy this dish, just make sure to save me some!
- Gluten-free pasta of choice
- 1 cup arugula
- 1/2 cup fresh basil leaves
- 1/2 cup olive oil
- 1/2 cup parmesan
- 1/2 cup pine nuts
- 2 cloves garlic
- pinch of salt
- 1 cup peas (frozen is totally fine!)
- shaved parmesan to top
- In a food processor, combine the arugula, basil, pine nuts, parmesan, garlic, and olive oil and pulse until well combined. Note: Make sure to pat dry basil and arugula of any excess water if you wash beforehand. Otherwise, the consistency of your pesto will be a little runny.
- Set pesto aside and heat a medium skillet with 1 tbsp. olive oil.
- Rinse peas if using frozen in a colander and pat dry. Set aside.
- Cook the pasta according to package instructions.
- Toss the reserved pesto and peas into the pasta while still in the pan.
- Serve immediately and top with parmesan or pine nuts optionally. This dish can also be stored in the fridge for an easy lunch!
I hope you enjoy this recipe as much as I do! Bon appétit!