I’ve been obsessed with these Mexican flatbreads since learning to make them. Corn tortillas are cooked on a griddle until the bottoms are crisp and the cheese melts, flavored with a fragrant pesto, and topped with vibrant vegetables. They are fun to assemble, take only minutes to cook, and are addictive. I first served them, cut into wedges, as an appetizer at a birthday party for one of my gal pals. Since then, Steve and I have enjoyed this friendly finger food for lunch on a hot weekend afternoon, and I’ve whipped them up for quick snacks.

 

Here’s a simple and easy-to-put-together dish that gets its great taste from fresh vegetables and basil, snappy extra-virgin olive oil, and truly delectable pasta. Barilla is one of my favorite gluten-free pastas, but I recently discovered Power Pasta at a gluten-free festival in Austin, and I developed this recipe to show it off.