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(Gluten-Free) Summer Farmstand Pesto Pasta

(Gluten-Free) Summer Farmstand Pesto Pasta

Prep time: 15 minutes

To everyone in the WECO Fam who requested more gluten-free dishes, THANK YOU!! Because you were the inspiration for this dish, and we’re legit 100% obsessed with it.  Big thank you, also, to our friends at Deano’s. These gluten-free noodles are the perfect vehicle for our bright basil-arugula pesto, and we love the way the sweet, summer-y veggies nestle into the tubes to create that perfect bite effect. Happy devouring!

In your bag

  • Deano’s fresh gluten-free ziti rigati
  • Basil and arugula pesto
  • Black pepper whipped ricotta
  • Corn, cherry tomato & sweet pepper salad

At home

  • Large pot
  • Large saucepan
  • Butter or olive oil
  • Strainer

How to prep:

  1. Bring a large pot of salted water to a boil (the amount of salt depends on how much water–we recommend a tablespoon per gallon).
  2. While the water heats, grab the saucepan and add in a pat of butter or a splash of olive oil. Pop it over medium heat and let the pan warm up. 
  3. Add the corn, cherry tomato, & sweet pepper salad to the pan with a pinch of salt. Saute for about 5 minutes, until peppers begin to soften.
  4. Back to the boiling water! Drop in the ziti and give them a stir. Cook for 3-5 minutes—test them for doneness. (We like it al dente, with a little chew!)
  5. Reserve a cup of the pasta water and strain.
  6. Toss the ziti into the pan with the veggies. Add a couple splashes of the reserved pasta water, then toss in your pesto. Give it a stir to mix it together.
  7. Heat over low for a few minutes until the sauce clings to the ziti. Season with S&P as needed!

To plate, scoop your pesto pasta into a bowl and finish with a dollop of the black pepper whipped ricotta on top. 

That’s it! #Dinnersolved, dinner served.

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