Viviana Plain GF Linguini with Pesto

                        Viviana Plain Gluten Free Linguini with Pesto?  Absolutely!     

      This picture speaks volumes of what Viviana's Plain Gluten Free Linguini actually looks like once it's been cooked.  We added some color with the peas and carrots for this picture, but when it comes to serving a delicate pasta dish, this one always makes me want to create a colorful and delicious topping like...hmm..how about Basil Pesto or Spaghetti Squash with Tomatoes?   

      Here's a few Pesto recipes that my Italian friend shared with me several years ago which came straight from her grandmothers kitchen.  I can't thank her enough for sharing these awesome Pesto recipes with me. They are all time favorites with my family and quickly come to my mind whenever I see Plain Linguini.  Just one word of advice on the Basil Pesto Recipe; be ready to do some serious chopping and you will soon find a delicious reward awaiting you.

Basil Pesto for Plain GF Linguini
Makes 1 cup/ Serves 4

Ingredients:
1 large bunch of basil leaves
3 medium cloves of garlic
1/4 cup of raw pine nuts
3/4 cup freshly grated Parmesan
1-2 tablespoons of extra-virgin olive oil

1 package of Viviana Gluten Free Plain Linguini

Directions:
1.) Chop the garlic and 1/3 of the basil leaves loosely, then add more basil and continue chopping until you have a very fine mince.
2,) Add half the pine nuts, chop then add the rest, chop again.
3.) Add 1/2 the Parmesan, chop, then add the rest, chop again
4.) Once all the ingredients are chopped, form them into a cake like shape; place in a bowl, cover with olive oil and place in refrigerator (covered) until ready to use.
5.) Boil the Viviana Gluten Free Plain Linguini (according to package directions) in salted water until al dente. Rinse well and reserve 1/4 cup of pasta water.
6.) Just before serving, stir the pesto to incorporate some of the oil into the basil.  For more coverage, thin the pesto with a small bit of pasta water. 
7.) Plate the pasta and generously garnish the pesto on top

Note: You will need a good, sharp knife and a strong desire to keep chopping away until you have a very fine mince.


Spaghetti Squash and Tomato Pesto with GF Plain Linguini
Serves 4

Ingredients: 
12-15 Basil Leaves (large)
1 Garlic Clove
1 Spaghetti Squash (med)
1-2 Red Tomato (diced small)
1/4 cup olive oil
Salt and Pepper, to taste
3 Tablespoon Parmigiano-reggiano
1 package of Viviana Gluten Free Plain Linguini

Directions:

1.) Cut squash in half lengthwise.  Scoop out the seeds and fibers, then place the squash in a dish that can be microwaved and covered. Microwave on high for about 8-9 minutes.
2.) Meanwhile, in a blender combine basil, garlic, olive oil, Parmesan cheese, salt a pepper and puree until smooth.
3.)  In a pot of salted water, cook the Viviana Plain Gluten Free Linguini until al dente. Rinse thoroughly, reserving 2-3 tablespoons of pasta water (if thinning the pesto)4.) Dice the tomatoes into small pieces and set aside.
5.) Once the squash is cooked, remove from the microwave and scoop out the flesh with a fork into a large bowl. Combine pesto with the cooked spaghetti squash. Add tomatoes and season with salt and pepper. Add pasta water for thinning the pesto if desired.
6.) Plate pasta and top with the Pesto.