Allergen Free Pesto Pasta

1. 1

   Prepare rice pasta according to package instructions. Rinse with cold water and drain throughly.

2. 2

   In food processor combine garlic and salt. Blend. Add basil, cheese, salt and olive oil.

3. 3

   Blend. Add more salt and olive oil to reach desired consistency.

4. 4

   Add pesto to drained pasta and toss. Add pancetta if desired.

5. 5

   Putinto individual containers and store in the refridgerator. Take them out for lunches. They can be reheated and put into a thermos or served cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.