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Gluten Free Penne with Pistachio Pesto and Heirloom Tomato Salad

Barilla

"A delicious gluten free pasta salad with pistachio pesto and heirloom tomatoes."
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Ingredients

25 m servings 470 cals
Original recipe yields 6 servings

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Directions

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  • Prep

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  1. Place diced tomatoes in a large mixing bowl and season with salt and pepper. Drizzle tomatoes with olive oil and set aside.
  2. Bring a large pot of water to a boil, add salt. Cook pasta 1 minute less than required cooking time on package.
  3. Combine basil, pistachio, garlic, Parmigiano-Reggiano cheese and romano cheese in a blender. Pulse on medium high for 15 seconds. Turn blender to medium speed and slowly drizzle in the remaining olive oil to emulsify the pesto. Add ice cubes and blend to combine. Pour pesto into a large mixing bowl.
  4. Drain pasta and reserve 1/2 cup of the pasta cooking water. Add pasta and pasta cooking water to pesto.
  5. Top with the heirloom tomatoes before serving.

Nutrition Facts


Per Serving: 470 calories; 26.7 g fat; 49.4 g carbohydrates; 9.5 g protein; 8 mg cholesterol; 182 mg sodium. Full nutrition

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Reviews

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I enjoyed the pistachio pesto and it alone will grab you. I used a pestle and mortar to make it so I didn't need the ice cubes. The pasta is probably the best gluten free pasta around, not just ...