Pesto Pasta

Edit

Servings: 4 Prep: 15 min Dairy Free Gluten Free Food Processor Homestyle Kids Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Gluten Free Fettuccine, Fresh Basil, Lemon, Pine Nuts, Extra Virgin Olive Oil

Ingredients

water

16 ounces gluten-free fettuccine, or gluten free pasta of choice

2 bunches fresh basil ⚠

1 clove garlic

¼ lemon, optional ⚠

½ cup pine nuts ⚠

¼ cup nutritional yeast, plus more for serving

½ teaspoon sea salt, or to taste

⅓ cup extra virgin olive oil ⚠

1. Bring a large stockpot of water to boil. Cook fettuccine according to instructions on package.

2. Drain pasta, reserving at least 1/2 cup of pasta water per four servings. Return pasta to pan and cover to keep warm.

3. While pasta cooks, prepare pesto. Remove basil leaves from stems. Peel garlic and coarsely chop. Zest lemon.

4. Place basil, pine nuts, nutritional yeast, garlic, salt, and lemon zest into food processor. Process on high for 20 seconds.

5. With processor running, slowly pour in olive oil. Once oil is fully incorporated, stop food processor. Taste pesto and adjust seasoning.

6. Pour pesto into warm pasta. Using tongs, turn pasta in sauce until it is fully coated.

7. If sauce needs to be thinned, add reserved pasta water 1 tablespoon at a time, until pasta is fully coated with sauce.

8. Serve hot with nutritional yeast, for passing around.