PASTA PERFECTION

GLUTEN-FREE PESTO, POTATO & GREEN BEAN PASTA SALAD

SERVES 4 PREP 5 MINS COOK 15 MINS

• 1 bunch basil, leaves picked
• 1/3 cup olive oil
• ¼ cup grated parmesan
• ¼ cup toasted pine nuts
• 2 garlic cloves
• 3 red-skinned potatoes (desiree, red rascal), cut into ½cm-thick slices
• 250g gluten-free spaghetti
• 150g green beans, trimmed, halved, blanched 1 red capsicum, seeded, thinly sliced 1/3 cup micro sorrel leaves, picked (optional)

1 Combine basil, oil, parmesan, nuts and garlic in blender, processing until smooth.

2 In a saucepan of boiling salted water, Cook potatoes 8-10 mins until tender. Cool.

3 Meanwhile, in a large saucepan of boiling salted water, cook pasta following packet directions until tender. Drain and rinse under cold water until cool.

In a large bowl, toss pasta with pesto, potato, beans and capsicum. Serve sprinkled with sorrel leaves, if liked.