350g gluten free pasta
1 carrot, roughly chopped
½ stick celery, roughly chopped
6-8 ripe plum tomato, roughly chopped
1 tsp dried oregano
1 tsp chopped chives
1 tsp pesto - click here for recipe
2 tbsp raspberry vinegar
grated parmesan and basil leaves, to serve
Cook the gluten free pasta according to the pack instructions.
Meanwhile, add everything else apart from the parmesan and basil to a food processor and whizz together until you get a smooth paste.
Tip into a saucepan and bring to the boil, then reduce the heat to a simmer and leave to cook for 5 mins.
Drain the pasta, toss together with the tomato sauce, then serve with the parmesan and basil leaves..
Recipe from Good Food magazine