1 tbsp garlic infused oil

4 roasted red peppers

200ml passata

1 tsp cayenne pepper

75g pine nuts

150g Feta

2 tbsp olive oil

400g gluten free pasta

large pack basil leaves


In the small bowl of a food processor, whizz the roasted peppers, garlic infused oil, cayenne, pine nuts, Parmesan, passata and oil. Taste and season.

Bring a pan of water to the boil and cook the gluten free pasta following pack instructions. Drain, reserving a little cooking water.

Heta the pasta mix in a pan then add the gluten free pasta to the pan and heat through. Serve with extra feat, olive and torn basil leaves, if you like.

Recipe adapted from: Good Food

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Low FODMAP and Gluten Free Recipes -   Roast pepper pesto with feta, olive & pasta