Rice Pasta with Pesto (Vegan/Gluten-Free/Dairy and Egg-Free)
Created by KittenCal on April 30, 2013
- Servings: 4
- Prep Time: 20m
- Cook Time: 15m
- Recipe #9364
Ingredients
- 4 ounces brown rice pasta (vegan/gluten and dairy-free)
- Sea salt and fresh ground pepper (to taste)
- PESTO
- 1 cup packed fresh basil leaves
- 2 tablespoons chives, roughly chopped
- 1/4 cup fresh parsley, no stems
- 1 tablespoon pine nuts
- 1 tablespoon sliced almonds
- 1 clove garlic
- 1/4 teaspoon salt
- 1/4 cup extra virgin olive oil
How to Make
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Step 1: Cook the brown rice pasta according to the package directions.
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Step 2: While the pasta is cooking, place all the remaining ingredients, except for the oil, into a food processor and pulse until the herbs are completely chopped.
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Step 3: Drizzle the oil down the feed tube and continue to process until all the oil is incorporated.
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Step 4: Reserve a tablespoon of pasta water before draining the pasta.
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Step 5: Toss the drained pasta with the pesto. If necessary, add some reserved water to the pesto.
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Step 6: Season with salt and pepper. Serve immediately.
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Step 7: If your not vegan or dairy-free serve with parmesan cheese.
Nutritional Facts
- Serving Size: 1 (60 g)
- Calories 267.8
- Total Fat - 18.6 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 149.5 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 3.5 g
- Sugars - 0.2 g
- Protein - 2.9 g
- Calcium - 21.2 mg
- Iron - 0.9 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.1 mg