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Gluten-Free Pesto Pasta Kit

To everyone in the WECO Fam who requested more gluten-free dishes, THANK YOU!! Because you were the inspiration for this new dish, and we’re legit 100% obsessed with it. 

Big thank you, also, to our friends at Deano’s. These gluten-free noods 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!

What’s in your bag:

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

What you’ll need from home:

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

Total prep time: 15 minutes

How to prep:

  1. Get a big pot of water on the stove, and season well with salt (salty water is good water!). Bring to a boil.
  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. give it a quick saute. 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—but should be no more!
  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 all a stir to mix 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 that black pepper whipped ricotta on top. 

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!


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