Parmesan Pesto Pasta!

Today’s dinner is a gluten free vegetarian pasta dish!

Here are the ingredients!

· 2 tablespoons of the Parmesan Pesto Sprinkle from Savory Spice

· 3 tablespoons of the original nutpods

· 1 tablespoon of salt- for the pasta water

· 1 tablespoon of olive oil- for the pasta water

· 1 box of Barilla gluten free elbows

· 5 cloves of peeled and finely chopped garlic

· 1 bag (12 oz.) of Market Pantry brand frozen peas

· 3 tablespoons of butter

To start with, I filled a large pot full of water and added in the salt and olive oil I covered it and let it come to a boil. Once it reached a boil, I added in the elbows and cooked them for 8 minutes.

In a large saucepan, I added in the Parmesan Pesto Sprinkle, the nutpods, the garlic, the butter, and the peas. I stirred this together and let it cook together while I waited for the noodles to be done.

Once the elbows were done, I drained them and added them straight into the sauce. I stirred all of this together to coat all the pasta and then served