Gluten-Free Fusilli Pasta with Pesto
Savor the bright, herbaceous flavors of this Gluten-Free Fusilli Pasta with Pesto, a quick and easy dinner option that's as wholesome as it is delicious. Featuring tender gluten-free fusilli, a vibrant homemade basil pesto, and a medley of fresh cherry tomatoes and baby spinach, this dish is a perfect balance of taste and nutrition. The creamy pesto, made with fragrant basil, pine nuts, garlic, Parmesan cheese, and a splash of zesty lemon juice, coats each piece of pasta for an irresistibly rich finish. Packed with bold flavors and naturally gluten-free ingredients, this 30-minute recipe is a crowd-pleaser for weeknights or special occasions. Serve it hot with a sprinkle of Parmesan, and enjoy a fresh and satisfying plate of comfort food that’s perfect for anyone following a gluten-free diet.
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Ingredients
- 12 ounces Gluten-free fusilli pasta
- 2 cups Fresh basil leaves
- 0.25 cups Pine nuts
- 0.5 cups Parmesan cheese, grated
- 2 Garlic cloves
- 0.5 cups Extra-virgin olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Lemon juice
- 1 cup Cherry tomatoes, halved
- 1 cup Baby spinach leaves
Directions
Step 1
Begin by preparing the pesto sauce. In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, garlic cloves, salt, and black pepper.
Step 2
Pulse the ingredients a few times until they are coarsely chopped.
Step 3
With the processor running, gradually stream in the extra-virgin olive oil and lemon juice. Continue processing until the pesto has reached a smooth consistency. Set aside.
Step 4
Bring a large pot of salted water to a boil. Add the gluten-free fusilli pasta and cook according to package instructions until al dente, typically around 8-10 minutes.
Step 5
Drain the pasta, reserving about 1/4 cup of the pasta cooking water. Return the pasta to the pot.
Step 6
Add the pesto sauce to the cooked pasta, along with the reserved pasta water. Toss the pasta until it is evenly coated with the pesto. Add more pasta water if necessary to achieve the desired consistency.
Step 7
Gently fold in the halved cherry tomatoes and baby spinach leaves, allowing the heat of the pasta to wilt the spinach slightly.
Step 8
Taste and adjust seasoning if needed, adding more salt and pepper to taste.
Step 9
Serve the gluten-free fusilli pasta with pesto hot, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
| Serving size | (758.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2709.6 |
| Total Fat 160.9g | 0% |
| Saturated Fat 26.1g | 0% |
| Polyunsaturated Fat 11.5g | |
| Cholesterol 40mg | 0% |
| Sodium 1888.2mg | 0% |
| Total Carbohydrate 289.0g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 23.8g | |
| Protein 48.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 544.9mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 1143.8mg | 0% |
Source of Calories