Recipe courtesy of Simply Gluten-Free, Carol Kicinski
Serves: 4-6 people
Cooking Time: 5 minutes

Ingredients

• 1 pound gluten-free dried pasta
  
• 1 cup shelled pistachios
  
• 2 cups spinach leaves
• 1/2 cup basil leaves
• 1/2 cup parmesan cheese, grated
• Zest (finely grated) and juice of 1 lemon
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• Kosher salt to taste
  

1. Bring a large pot of water to a rapid boil and salt liberally. Add the dried pasta and cook according to the package directions. While the pasta is cooking, make the pesto.

2. Put the pistachios in the bowl of a food processor fitted with a steel blade. Process until the nuts are coarsely ground. Add the spinach, basil, parmesan cheese, lemon zest and juice, pepper and 1/4 cup olive oil. Process until smooth. If the pesto is too thick, add a little more olive oil. Taste and add a pinch of salt if desired.
   

3. Drain the pasta and return to the hot pot. Add the pesto and toss to coat the pasta.

4. Serve immediately with optional garnishes.