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:
- Get a big pot of water on the stove, and season well with salt (salty water is good water!). Bring to a boil.
- 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.
- 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.
- 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!
- Reserve a cup of the pasta water and strain.
- 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.
- 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!
