For the basil paste
handful fresh basil leaves
1 tbsp olive oil
salt and freshly ground black pepper
For the linguine
1 red chili, finely chopped
1 tbsp garlic infused oil
½ lemon, juice only
small handful fresh basil leaves, chopped
200g/7oz gluten free pasta, cooked according to packet instructions and drained
For the basil paste, place the basil and olive oil into a small food processor, season with salt and freshly ground black pepper and blend until smooth.
For the gluten free pasta, heat the oil in a pan and gently fry the chili for 1-2 minutes.
Add the lemon juice, garlic infused oil, chopped basil leaves and cooked pasta and stir well to coat the pasta.
To serve, place the gluten free pasta into a serving dish and top with a dollop of basil paste.
Recipe adapted from: Good Food