So easy and so yummy! Plus it’s vegan and gluten free, and everyone will enjoy it. You can put it over regular pasta, too if you don’t need to use gluten free, but I would suggest still using fusilli.
I like to make this on Sunday night and then divide it up into containers for the week and have it for lunch. It tastes just as good reheated as it does the day you make it. Sometimes I’ll slice up tomatoes and put them on top, to not only add color, but as another way to get a serving of veggies in for the day.
1 batch of Lemon Basil Pesto
1/2 pound of gluten free fusilli (I used Trader Joe’s brand)
1 cup cherry tomatoes (optional)
After you have the lemon basil pesto prepared, cook your pasta accordingly. When it comes to gluten-free cooking, my first choice is to use pasta from Trader Joe’s, because it cooks well and tastes like “regular” pasta.
Once the pasta is cooked make sure to let it drain well and use a wooden spoon to gently stir it around to get any excess water out.
Place the macaroni in a large bowl and top with spoonfuls of the pesto. Adjust the amount of the pesto you use to your taste. Personally, I like it to have a light coating, so I always have extra pesto leftover at the end.
Using a spatula, gently fold the pesto and pasta mixture until everything is coated.