On the go gluten free lemon, parsley, and parmesan pasta (Kopie)

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Now that the busy holidays are almost behind us I thought I'd try and get back to quick and easy, on the go meals. This one is super easy! The pesto is done in the amount of time that it takes to boil the water and noodles. This recipe is taken from the January 2012 issue of Martha Stewart Living. The only change I've made, of course, is switching to gluten free noodles. The brand I tend to use the most is bionature and for a pesto like this I prefer the spiral noodles because they pick up more of the sauce which gives the dish more flavor.

Total time: 20 minutes.

2 c flat-leaf parsley leaves, packed
2 garlic cloves (that's what the recipe calls for. I put four)
1/4 tsp red-pepper flakes
1/2 tsp lemon zest, plus more for garnish
coarse salt and black pepper
3/4 c extra-virgin olive oil
1 lb gluten free spiral noodles
1 c grated parmesan cheese. (I prefer parmesan reggiano)

1. Make the pesto: In a food processor, pulse parsley, garlic, red-pepper flakes, lemon zest, and 1 tsp salt until coarsely chopped. With machine running, add oil in a slow, steady stream, processing until blended.

2. Bring a large pot of salted water to a boil. Cook pasta for 10 minutes. Drain.

3. Toss pasta with pesto and parmesan. Grate more lemon zest over each serving, and season with salt and pepper.

Yum! Enjoy!