Mr. Magpie came off the campaign trail to spend a night at home.  I used the opportunity to test out that pesto from a few days ago with a gluten free take on this recipe.

Ingredients:

• 8 oz gluten free pasta
• 1 cup green peas (Note: I used frozen)
• ¼ cup prepared pesto (Note: Find recipe here)
• ¼ cup fresh basil, thinly sliced
• 2 Tablespoons grated parmesan
• 1 teaspoon lemon zest
• ½ teaspoon chili flakes
• Salt and pepper to taste

Instructions:

1. Bring a large pot of water to a boil and cook pasta according to package instructions.
2. Add peas to the pot of water and pasta when there are 2 minutes left in the cooking time.
3. Drain pasta and peas in a strainer and place back in the warm pot.
4. Add pesto, fresh basil, parmesan, lemon zest and chili flakes.
5. Check for seasoning and adjust accordingly before serving.

Allergen information:

• This recipe is gluten free if using gluten free pasta
• This recipe is vegetarian.

Nutrition information:

Photograph: