Ingredients
11 total- 2 tbsp of gluten-free flour
- 500 g of gluten-free pasta
- 50 g of almonds
- 60 g of fresh basil leaves
- 1 pinch of salt
- 3 tbsp of olive oil
- 50 g of butter
- 500 ml of milk
- 200 g of parmesan, grated
- 30 g of gluten-free breadcrumbs
- 1 ball of mozzarella
Method
6 stepsStep 1
Boil the pasta in plenty of salted water until slightly more al dente than you would normally have.
Step 2
Meanwhile, to make the pesto blitz the almonds in a food processor until they resemble breadcrumbs. Then add the basil, salt and olive oil and blitz again.
Step 3
Melt the butter in a saucepan over a medium heat, then add the flour and cook until golden. Pour in the milk slowly, stirring all the while.
Step 4
Once all of the milk has been mixed in, add 150g of the parmesan cheese, stir until melted and then stir in the pesto too.
Step 5
Drain the cooked pasta into a large bowl and pour in the pesto bechamel mix. Stir well until the pasta is creamy and well coated.
Step 6
Pour into an oven dish and sprinkle over the breadcrumbs and remaining parmesan. Break up the mozzarella ball and dot around the top. Bake in the oven 180°C/fan 160°C/gas 5 for 15 mins until golden.