📖 Instructions

1. First things first, we're going to cook the pasta. Bring a large pot of generously salted water to a rolling boil. Seriously, don't skimp on the salt; it seasons the pasta from the inside out! Once boiling, add your gluten-free pasta and cook according to package directions. Keep an eye on it—some gluten-free pastas cook faster than others.
2. While the pasta is happily boiling away, let's whip up some seriously delicious pesto. In a food processor (or if you're old-school like me, a mortar and pestle – it's a great arm workout!), combine the basil, pine nuts, garlic, Parmesan cheese, and a pinch of salt. Pulse until finely chopped but not completely pureed; you want some texture!
3. Next, with the motor running, slowly drizzle in the olive oil until you reach your desired consistency. Taste it – adjust salt and pepper if needed. Pesto should be bold, fresh, and bright! If it's a bit thick, add a touch more oil. Now, remember that perfect shade of green? That’s what we're aiming for here!
4. Once your pasta is cooked al dente (meaning it still has a slight bite to it), drain it immediately and toss it with the pesto. Make sure every strand is coated in that gorgeous green goodness! Heat a large skillet over low heat, add the pasta and pesto, and cook for a minute or two, just to warm everything through and let the flavors meld. You really want the flavors to get friendly!
5. For a final flourish, I love adding a sprinkle of extra Parmesan cheese and some fresh basil leaves right before serving. It adds a beautiful pop of color and a final flavor kick. You can also add some sundried tomatoes for a nice tangy twist. Feel free to get creative here. It’s your masterpiece!
6. Serve immediately and enjoy! This simple yet elegant dish is perfect for a weeknight dinner or a casual gathering. And it's so satisfying to know you made something delicious and healthy from scratch... and it’s gluten-free, too!