Boil gluten free spaghetti in a large pan according to pack instructions.
Drain well, then return to the pan with the pesto and half the Parmesan.
Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.
Recipe from Good Food magazine
500g pack gluten free spaghetti
2-3 tbsp pesto click here for low FODMAP recipe
50g parmesan (or vegetarian alternative), shaved or grated