If you need a fix of great tasting gluten-free pasta, this recipe from Alta Mantsch of Tasty Eats At Home will undoubtedly hit the spot. Add in the Basil-Walnut Pesto and you’ll have a very tasty pasta dinner. I can eat pesto with just about anything. It’s great on top of pasta, chicken, crackers, and just about anything else you can dream up.
– – –
“Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to
“I wanted the flavor and texture of the pasta to shine through, so I wanted a sauce that wouldn’t overwhelm or cause the dish to be too heavy. After all, we’ve had temperatures at 100 degrees or more for nearly two weeks now, so a lighter dish was definitely a plus. My garden is overflowing with basil, so I opted for a fresh, bright, dairy-free pesto. Basil is one of those herbs that just screams summer to me. It was the perfect compliment to my pasta.
The pasta was somewhat finicky to make – rolling it thin wasn’t much of an issue, however, I had a bit of trouble with it breaking while rolling. After a bit of practice and patience, though, I fell into a rhythm. It started to work. I now understand why so many people love making pasta. It’s as soothing as making bread – a slow, repetitive, and strangely comforting process. I started to fall in love myself.
Once the pasta was all rolled and cut, the rest of the process was easy. Glazing the walnuts in the maple syrup, and then a quick blitz in the food processor, and the pesto was finished. The pasta took only 2 minutes to cook. A quick toss, and we were more than ready to eat…”
Read the full post & get the recipe »
