Ingredients


400g gluten free pasta

100g pine nut

3 roasted red pepper, roughly chopped

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.


Recipe adapted from: Good Food

IBS-Health.com
IBS  FODMAP
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Red pepper pesto pasta