Recipe by Sara and Yossi Goldstein

Brown Rice Pesto Fettuccine

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Dairy Dairy
Easy Easy
4-6 Servings


- Tree nuts - Dairy

You won’t miss out on indulgent pasta dishes if you’re gluten free with this brown rice pasta from Heaven and Earth! The rich sauce is filled with bright fresh basil, garlic, and the delicious flavor of lightly toasted pine nuts. My secret for making this pasta dish creamy without the heavy cream is by adding a little bit of the pasta water to the pesto.


Pesto Fettuccine

  • 2 tablespoons pine nuts

  • 2 cups tightly packed basil leaves

  • 1/2 cup parmesan, finely grated

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1 clove garlic or 1 cube Gefen Frozen Garlic



Preheat a small skillet over medium-high heat (no oil). Add pine nuts and toast until light brown. Immediately remove and let cool slightly.


Place all remaining ingredients except olive oil in a food processor or blender. Slowly pour the oil in through the feeder tube. Blend until smooth (or to desired consistency), adding a touch of extra oil (or water) if required.


Bring a large pot of water to a boil with the salt. Add pasta and cook for the length of time per the package. Just before draining, scoop out 1/2 cup of the pasta cooking water.


Drain pasta in a colander and leave it for a minute. Transfer pasta to a serving bowl. Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more pasta water if required to make pasta silky and saucy.


Taste, add more salt and pepper if desired. Serve immediately, garnished with fresh parmesan.


Sponsored by Heaven and Earth

Brown Rice Pesto Fettuccine

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