Rinse the basil leaves in water. In a food processor, add the basil, pine nuts, Parmesan cheese, salt, and pepper. Grate the garlic with your zester grater and add the grated garlic to the food processor. Blend for about 1 minute, then drizzle in the olive oil and blend again.

Cook the gluten-free rice-corn penne for 10 minutes. Drain, reserving a small ladleful of the cooking water.

Add the cooked pasta to the pan. Mix well to coat, adding a little cooking water if the sauce is too thick.

Pepper to taste. Taste before adding salt (blue cheese is often quite salty).

Serve hot, with crushed nuts and fresh basil or arugula to garnish.