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Gluten-free Pesto Fettuccine with Snow Peas and Sun-Dried Tomatoes

March 31, 2011

Gluten-free Pesto Linguine with Snow Peas and Sun-Dried Tomatoes

This throw together dinner is delicious, easy to prepare and is a great way to add extra veggies to your pasta dinner. To add some extra protein, saute a little sausage and throw it into the dish. I love how the saltiness of the pesto and olives complement the rich flavor of the sun-dried tomatoes and fresh snow peas.

Gluten-free Fettuccine Ingredients

  • 2 cups fresh basil
  • 1/2 cup pistachios
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 12 oz Tinkyada Gluten-free Brown Rice Fettucini
  • 2 cup thinly sliced snow peas
  • 1/4 cup sun-dried tomatoes (not packed in oil)
  • coarsely chopped 1/4 cup pitted Kalamata olives
  • coarsely chopped Lemon zest from 1 large lemon

Soak the sun-dried tomatoes in hot water for 30 minutes to soften. Prepare a batch of garlic free pesto. Bring a large pot of water to a boil. Add the gluten-free pasta and cook according to the directions. When the pasta has 2 minutes remaining, add the snow peas. Drain and pour the pasta and snow peas into a large serving bowl. Add the garlic-free pesto and toss to evenly coat the pasta.  In a medium skillet, heat remaining 1 tbl of olive oil over medium. Sauté the sun-dried tomatoes, and olives for about 5 minutes. Add the tomatoes and olives to the pasta along with the lemon zest. Serve and enjoy with freshly grated parmesan cheese.

2 Comments leave one →
  1. March 31, 2011 4:39 pm

    pretty picture 🙂 I love pesto

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