Basil Pesto Pasta
- RECIPE MAKES: 2 serves
- PREP TIME: 10 min
- COOK TIME: 15 min
Bring a saucepan of water to the boil; prepare pasta according to manufacturer’s instructions. Drain and set aside. Meanwhile, prepare pesto.
Place basil, garlic, and oil into a blender or food processor and blitz until smooth. Season with salt and pepper, to taste.
Returned drained pasta to the saucepan. Mix through pesto. Serve with parmesan, if desired.
PROTEIN FREE
TOP TIPS
Sundried tomato strips, available in supermarkets, taste great stirred through pesto pasta or top with extra low protein cheese and torn basil leaves for flavour.
Try serving with a fresh, green salad for a complete meal.
Great served hot or cold for a quick and easy lunch or dinner.
Try adding rocket leaves, corn kernels, broccoli if your protein allowance permits. Speak with your dietitian if unsure.
STORAGE
Leftover pesto pasta can be stored in an airtight container, in the refrigerator, for up to 3 days.
- 400g Low protein pasta to – 400g Low protein pasta (i.e., Mevalia low protein penne)
- 25g Fresh Basil leaves (approx. ½ bunch)
- 1 Garlic clove, peeled
- 2 Tbsp Olive oil
- 1 Tbsp Vegan cheese (ie: Biolife) optional
- Salt, pepper to taste
- Low protein grated parmesan cheese (i.e., Biocheese Dairy Free Parmesano)
