M A K E S 4 S E R V I N G S
My favorite packaged linguini is Heartland's Finest, made with bean flour, because it holds its shape after it's cooked and looks just like wheat linguini. You can also try other noodles such as fettuccine in this recipe; I like the rice-bran fettuccine from Thai Kitchen because it has delicious flavor and a hearty texture.
½ pound (8 ounces) gluten-free linguini, such as Heartland's Finest
¼ cup slivered toasted almond slices or pine nuts*
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese or soy alternative, such as Soyco
1 teaspoon lemon pepper, such as Durkee or Spice Islands
2 tablespoons olive oil
Directions
1 In a large pot, bring water to a boil and add salt liberally. Add pasta and cook until done, following package directions.
2 Drain the linguini and toss with almonds, parsley, Parmesan cheese, lemon pepper, and olive oil. Serve immediately.
*To toast nuts: Place a rack in the middle of the oven. Preheat the oven to 325°F. Place the nuts in a thin layer on a 15x10-inch baking sheet (not nonstick). Bake 5 minutes, then start watching for browning as you bake another 5 to 8 minutes. Some nuts will brown more quickly than others, so if you use a blend of nuts you may have to bake them separately. Cool and then chop.
