Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.ronzoniglutenfree.com/
What's in it
Nut and Cheese Free Pesto
1 pkg Ronzoni Gluten Free™ Spaghetti
1 1/2 cups fresh basil leaves
1 cup fresh parsley leaves
1/4 cup oil packed sun-dried tomatoes
3 cloves garlic
3 tbsp each extra virgin olive oil and water
1 tsp each finely grated lemon zest and juice
3/4 tsp each salt and freshly ground pepper (approx.)
2 1/2 cups large cherry tomatoes, halved
Shredded Parmesan cheese
How to cook it
- Preheat oven to 375°F. Combine basil, parsley, sun-dried tomatoes and garlic in a food processor; pulse until finely chopped. Add olive oil, water, lemon juice, lemon zest, salt and pepper; pulse until smooth. Adjust seasonings to taste.
- Toss tomatoes with 3 tbsp pesto. Arrange in a foil-lined roasting pan. Roast for 25 minutes. Remove half of the tomatoes. Mash the remaining tomatoes roughly; stir in remaining pesto.
- Meanwhile, cook spaghetti according to package directions. Add hot spaghetti and reserved tomatoes to roasting pan; toss well to coat. Serve with Parmesan cheese (if using).
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