Ingredients
Scale
For the pesto
- 1/3 cup parsley
- 1 1/4 cup fresh basil
- 1/3 cup olive oil
- 3 tbsp fresh lemon juice
- 1 clove of garlic, peeled and minced
- 1/2 tsp sea salt
- 1/4 tsp black pepper
For the stelline
- 3 cups chicken broth
- 1 1/2 cup gluten-free stelline pasta
- Fresh cracked pepper
- 2 tsp olive oil
- Fresh basil and grated pecorino cheese (optional)
Instructions
- To make the pesto, combine all of the ingredients in a high speed blender and blend until smooth. Season futher to taste & set aside.
- Pour the chicken broth into the pot and bring to a boil. Add the stelline, stir well, and reduce to a low simmer. Cover and simmer for 12-15 minutes, stirring often. The pasta should be soft and the broth should absorb.
- Turn off the heat and remove the lid from the pot. Stir in the pesto and stir until fully incorporated and the pasta is coated.
- Serve topped with a drizzle of olive oil, fresh pepper, and cheese if desired.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 327
- Fat: 22g
- Carbohydrates: 28.3g
- Fiber: 1.6g
- Protein: 6.2g