Gluten-Free Pesto Pasta With Roasted Tomatoes

7 30 772
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 4
Gluten-Free Pesto Pasta With Roasted Tomatoes
Health Highlights

Ingredients


454 gm Cherry Tomatoes (or grape tomatoes; halved)
1 tbsp Olive Oil, Extra Virgin (extra-virgin)
1/2 cup Basil pesto (see Low FODMAP recipe below)
227 gm Pasta, gluten free, dry (brown rice or other low FODMAP pasta)
1 tbsp Salt (kosher)
1 pinch Salt and pepper (Sea; freshly ground; to taste)
1 tbsp grated Pecorino cheese (or Parmigiano-Reggiano for serving)
250 ml Low-FODMAP Basil Pesto

Low-FODMAP Basil Pesto

1/4 cup Pine nuts, dried
2 cup Basil, fresh
1/2 cup Extra virgin olive oil, garlic-infused (see recipe)
1/2 cup Parmigiano-Reggiano (or Pecorino Romano)
1 dash Black pepper (Freshly ground; to taste)
1/4 cup Lemon juice

Instructions


  1. Preheat oven 400 degrees
  2. Toss halved cherry tomatoes with olive oil.  Season with sea salt & freshly ground black pepper.
  3. Spread tomatoes evenly on a cookie sheet lined with tin foil.
  4. Bake for 10 minutes.  Stir then bake another 10 minutes until tomatoes are soft and slightly charred.
  5. While tomatoes are roasting, make pasta according to package directions, saving ½ cup of pasta water.  Ensure you salt the water with kosher salt before boiling.  This seasons the pasta and most of the salt gets drained away.
  6. Combine cooked pasta with 1/2 cup basil pesto.  Add roasted tomatoes (and their juices) and stir to combine.  If pasta seems dry, add a splash of reserved pasta water. 
  7. Serve with the Italian cheese of your choice.  Buono appetito!

Instructions for "Low-FODMAP Basil Pesto"

  1. Toast pine nuts in a small skillet over low heat, stirring frequently and taking care not to burn (see picture below).  Cool to room temperature.
  2. Add basil, garlic-infused olive oil, cheese, pine nuts, and a few turns of freshly ground black pepper to the food processor or blender.  Blend until smooth. 
  3. Taste and adjust seasonings as necessary.
  4. Transfer pesto to a container and if not using it immediately, squeeze fresh lemon juice on top. Lemon juice acts as a natural preservative to keep the pesto bright green. 

 

Notes:

Pesto recipe makes 1 cup.  Use 1/2 for this pasta recipe.


Nutrition Facts

Per Portion

Calories 772
Calories from fat 510
Calories from saturated fat 108
Total Fat 57 g
Saturated Fat 11.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 13.8 g
Monounsaturated Fat 29.1 g
Cholesterol 15.0 mg
Sodium 2336 mg
Potassium 680 mg
Total Carbohydrate 57 g
Dietary Fiber 10.2 g
Sugars 14.1 g
Protein 13.8 g

Dietary servings

Per Portion


Fruit 0.1
Grain 2.1
Meat Alternative 0.2
Milk Alternative 0.3
Vegetables 1.4

Energy sources


Pygal27%445.4264984274402136.5240579081947266%329.22786157161585266.569913087896057%360.47156490618863109.4505831534381727%66%7%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Side




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