Pea and Basil Pesto Pasta

Begin by making a basic pasta recipe: https://glutenfreeguy.ca/recipes/recipe/92-pasta

Cut the noodles into the shape that you're wanting.  I like a fettuccine style noodle so I fold the dough on to itself and then again and a again and then I cut long strips of noodles and then fluff the noodles with my fingers to separate them from each other.  Set aside and let's move onto the sauce part.

Pre-heat a pot of water and get it ready to boil.

Pre-heat a skillet pan and add olive oil, green onions, and garlic scapes.  Let cook for about a minute on high, then add peas and sun-dried tomatoes.  Add the basil pesto, and salt.  Turn the burner to low, or off, depending on how close the pot of water is to boiling.  If your pot of water is boiling add your noodles and give them a stir.  Fresh noodles don't take very long to cook so be ready to drain them and shut of the water when the pot comes to a boil again. 

Once your noodles have come to a boil, shut of the heat and spoon 2 tablespoons of pasta water into your sauce.  Then drain the noodles and immediately add them to the pesto sauce.  Toss and serve with Parmigiana cheese.

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it.  You can make this pastry as good as I do without compromising on any quality.  Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.