Cook the gluten-free pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of gluten-free pasta), following the package directions (taste about 2 minutes early), until al dente.
StovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2
Reserve cup of the cooking water before draining.
LadleorMeasuring cup
💡The cooking water is starchy: a spoonful or two binds the sauce to the gluten-free pasta or the gnocchi and makes it glossy.
3
Drain.
Colander
For the Pesto
4
Grind the leaves in a food processor with the nuts, garlic, salt and black pepper.
Food processor
💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
5
Add the Parmesan and grind.
Food processor
6
Add the olive oil in a thin stream, while Tahini, until to a smooth sauce.
Food processor
💡Pesto keeps in the fridge about two weeks in a closed jar, covered with a layer of olive oil. The top layer darkens from the air, and that doesn't mean it has spoiled.
💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
To assemble
7
Heat the olive oil in a wide pan and fry the garlic 1 minute, until fragrant.
StoveFrying pan
8
Add the zucchini and yellow pepper and fry 5 minutes, stirring.
Stove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
9
Add the cherry tomatoes and fry 2 minutes.
Stove
10
Take the skillet off the heat, add the gluten-free pasta and the pesto with a little of the cooking water, and toss until the sauce coats the gluten-free pasta.
Frying pan
💡Don't heat pesto on the stove: heat turns the basil black. The heat of the gluten-free pasta and the cooking water is enough.
11
Serve immediately with the Parmesan and black pepper on top.
701calories
21 gprotein
70 gcarbs
37 gfat
● protein 12%● carbs 40%● fat 48%
Per serving, servings (calculated for this version)
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⚖ About the ingredients
Pasta: measured in pieces: one ≈ 20 g · 371 kcal per 100 g · More about Pasta →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Pesto: measured in tbsp in this recipe: 1 tbsp = 15 g · 418 kcal per 100 g · More about Pesto →
Cherry tomatoes: measured in cup in this recipe: 1 cup = 149 g · 18 kcal per 100 g · More about Cherry tomatoes →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Parmesan cheese: measured in cup in this recipe: 1 cup = 100 g · 367 kcal per 100 g · More about Parmesan cheese →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
🔧 Tools needed (5) · 🍳 2 cooking vessels
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ladle or Measuring cup· one of them
By the steps, as the recipe is built now: another version or addition can change the list.
