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Fresh Herb Gluten-Free Pasta

Christene Barberich
Fresh Herb Gluten-Free Pasta


  • 1 pound of Jovial gluten-free rigatoni (I like Jovial the best for firmness and flavor)
  • 4 cloves garlic
  • Bragg organic olive oil (I think the flavor of Bragg is best)
  • Block of fresh feta cheese, cut into half-inch cubes 
  • Bunches of fresh herbs, such as dill, mint, thyme, basil, flat parsley, cilantro (I don’t measure but tend to use the dill in the largest quantity, the others in sprigs, maybe 2 to 3 tablespoons of each. The point is you want to really go overboard on the herbs…more is good!)
  • Fresh green peas (or frozen, defrosted, rinsed and dried)
  • Cherry tomatoes, halved 
  • Sea salt to taste
  • Red pepper flakes to taste
  • Black pepper to taste

The Prep

  1. Bring pot of water to boil, salt to taste. Cook pasta until al dente. Drain and place back into pot, tossing with olive oil to coat. 
  2. Chop garlic, add to pasta, toss well. 
  3. Add herbs, peas, feta cheese, tomatoes, salt, pepper, and red pepper flakes to taste. Toss together gently but thoroughly. Add more olive oil, just enough to toss easily. 
  4. Serve immediately or at room temperature. 
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