For dinner the other night, I cooked a gluten-free pasta with pesto, along with a side of freshly sliced mozzarella cheese and baby cherry tomatoes. I wanted to share this recipe with you all looking for your basic, easy gluten-free pasta inspiration! This serves 4 people comfortably.
Ingredients: 1 bag of Organic Brown Rice and Quinoa Fusilli Pasta (gluten free) from Trader Joe's 1 package of Genova Pesto from Trader Joe's 1 Mozzarella Cheese Log A few handfuls of cherry tomatoes Parmesan cheese for grating (optional)
Typically, you would serve this Italian-inspired dish with a bed of greens on the side with a balsamic dressing. I just made a traditional salad for those that wanted some.
Follow the cooking instructions on the package of pasta, and right after straining the water out of your cooked pasta, apply heaps of the pesto and work throughout. To add some extra flavor, sprinkle grated parmesan cheese on top.
I used the mozzarella log (pre-sliced) as a side with the cherry tomatoes on top. The mozzarella can be quite tasteless without a topping. The strong, sweet taste of the tomatoes compliments the plain cheese quite nicely, and offers an authentic Italian, caprese feel.
This recipe maybe takes 20-25 minutes, 30 tops (most of the time waiting for the water to boil and the pasta to cook). This is a very easy, go-to recipe for the nights when you don't have a lot of time but don't want to succumb to takeout.