1 package of any shape of rice macaroni
Water for boiling
3 TBS Extra Virgin Olive Oil
2 to 3 cloves of garlic, depending on taste
3 large handfuls of basil leaves only, no stems
5 walnut halves
Parmesan or Romano grated cheese to taste
Salt and Black pepper if desired
Cook macaroni according to package directions. Meanwhile in a blender, bullet or salsa maker, place 2 large handfuls of the basil, 3 tablespoons of oil, 2 or 3 cloves of garlic, the salt and black pepper. Leave one large handful of basil leaves out and chop the leaves coarsely.
When pasta is almost done pour 1 or 2 ounces of pasta water into the blender. Add walnuts and blend until you have a creamy sauce. Pour over cooked pasta. Mix thoroughly and add the coarsely chopped basil and grated Parmesan cheese. Serve immediately. Serves 4.
ENJOY!
Click here to download Gma's yummy Gluten Free Pasta Pesto Recipe.
