Gluten Free Red Wine Pasta with Deconstructed Basil Pesto

Ingredients:

• 2 tablespoons unsalted butter (or oil for dairy-free)
• 2 cloves garlic, grated, minced, or crushed
• 8 ounces gluten free fettuccine or spaghetti (Barilla corn & rice pasta)
• 2 cups water, or as needed
• 1-1/4 cups good red wine
• 1/2 - 3/4 cup chopped tender leaves of fresh basil
• 2 - 3 tablespoons superfine almond flour (optional)
• 1/4 - 1/2 cup grated Parmesiano-Reggiano cheese, plus more for serving  (or 2 tablespoons cashew butter + 2 tablespoons nutritional yeast flakes for dairy-free)
• 2 tablespoons melted butter (optional)
• Salt, to taste

Instructions:

1. Melt 2 tablespoons butter in a large skillet, add garlic, and saute over medium-low heat for 1 minute.
2. Add the uncooked spaghetti and pour the wine and 1 cup of water over the top. Bring to a boil and cook according to instructions on the package. (13 minutes for Barilla)
3. Add additional water as needed when all of the liquid is close to evaporating. (I used a total of 2-1/2 cups of water.) If you end up with tender pasta but you have plenty of water in the skillet, just crank up the heat to medium-high, carefully tossing the pasta until most of the liquid evaporates.
4. Add up to 2 tablespoons melted butter and gently toss to coat the pasta. (If dairy-free, also add the cashew butter at this time.)
5. Add basil, almond flour, Parmesan, and salt to taste; gently toss adding more of each until you enjoy its flavor. Serve in bowls and add additional cheese and basil to garnish, if desired.
6. Serve with your desired protein such as meatballs, stewed beef, etc.

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