Gluten-Free Pasta with Arugula Pesto and Peas

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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!

Ingredients:

  • 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

Preparation:

  1. 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.
  2. Set pesto aside and heat a medium skillet with 1 tbsp. olive oil.
  3. Rinse peas if using frozen in a colander and pat dry. Set aside.
  4. Cook the pasta according to package instructions.
  5. Toss the reserved pesto and peas into the pasta while still in the pan.
  6. 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! 

Xo,

Grace

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