To prepare the gluten-free pasta with pistachio pesto, shrimp, and sun-dried tomatoes, start by removing the skin from the ...

Then add the beans, tomatoes and torn-up basil, and toss just for a minute to warm the veg through. Cook the pasta in salted boiling water until al dente. Drain and mix with the tomatoes and beans.

Add spaghetti, stir well and cook until al dente ... Stir in red pepper flakes, tomatoes and their juices, 1 teaspoon salt and ½ teaspoon pepper. Simmer, stirring occasionally, until juices ...

Combine the baby spinach, parsley, pistachios, oregano ... Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.