Recipes
Gluten Free Sun-Dried Tomato & Burrata Fettuccine
By McKenna Ruzga
Melty burrata. Fresh basil. Tangy sun-dried tomatoes. Perfectly al dente Gluten-Free Fettuccine. What’s not to love in this light yet comforting weeknight-friendly pasta dish?
INGREDIENTS
1 jar (8.5 ounces) sun-dried tomatoes in oil
1 cup fresh basil leaves
1/2 cup Parmesan cheese
1/4 cup extra virgin olive oil
1/4 cup pine nuts
3 cloves garlic
1/2 teaspoon salt
8 ounces burrata cheese, cut into four pieces
1 package Taste Republic Gluten-Free Fettuccine
DIRECTIONS
Add sun-dried tomatoes, basil, Parmesan cheese, olive oil, pine nuts, garlic, and salt to a food processor. Blend until thoroughly combined.
Cook Fettuccine according to package instructions. Drain.
Toss the cooked Fettuccine with the sun-dried tomato sauce until evenly coated.
Transfer to a large bowl and top with burrata and fresh basil. Serve and enjoy!
