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Low-FODMAP pepper and mozzarella pesto pasta
Fruit and vegetables
3 large
peppers
, deseeded and cut into chunks
1
courgette
, cut into chunks
6 large
tomatoes
, quartered
large bunch fresh
basil
, roughly chopped
small handful fresh
chives
, roughly chopped
1
lemon
, zest and juice
Tins, packets and jars
300g/10½oz gluten-free
pasta
Cooking ingredients
2 tbsp
olive oil
2 tsp mixed
herbs
freshly ground
black pepper
50g/1¾oz
pine nuts
150ml/5fl oz
olive oil
Dairy, eggs and chilled
200g/7oz
mozzarella
, torn into pieces
75g/2¾oz
Parmesan
(or a similar vegetarian hard cheese), grated
Back to recipe
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