400g gluten free pasta
3 roasted red peppers, roughly chopped
25g Parmesan, or a vegetarian alternative, plus extra to serve
1 tbsp garlic infused oil
large pack basil, plus a few leaves to serve
2 tbsp extra virgin olive oil
50g lactose/dairy free cream
100g pitted black kalamata olives
Cook the gluten free pasta following pack instructions.
Add the red peppers, Parmesan, garlic infused oil, basil, oil and some seasoning to the small bowl of a food processor or a hand chopper.
Whizz to a paste, adding a splash of water from the pasta if it is a little dry.
Drain the gluten free pasta, reserving a cup of the cooking water.
Return the pasta to the pan and set over a low heat.
Add the pesto, lactose/dairy free cream and 3-4 tbsp of the reserved pasta water, then stir until the lactose/dairy free has melted, adding a splash more pasta water if the sauce needs thinning.
To serve, scatter over the gluten free pasta with a few more basil leaves and some extra Parmesan.
Recipe adapted from: Good Food