25g Parmesan, or a vegetarian alternative, plus extra to serve
1 tbsp garlic infused oil
large pack basil, plus a few leaves to serve
2 tbsp extra virgin olive oil
50g lactose free cream
Serves - 4
Method
Cook the gluten free pasta following pack instructions. Meanwhile, toast the pine nuts in a dry pan for a few mins.
Add half the pine nuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan, garlic infused oil, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.
Drain the gluten free pasta, reserving a cup of the cooking water. Return the gluten free pasta to the pan and set over a low heat.
Add the pesto, lactose free cream and 3-4 tbsp of the reserved pasta water, then stir until the lactose free cream has melted, adding a splash more pasta water if the sauce needs thinning.
To serve, crush the remaining pine nuts and scatter over the gluten free pasta with a few more basil leaves and some extra Parmesan.
