Using our (3g net carb!) gnooda pasta, this low carb and keto pesto pasta is the ideal weeknight meal: ultra speedy, ridiculously easy, yet a real flavor bomb!
Low Carb & Keto Pesto Pasta
A Fairly Instant Affair!
To whip up this quick pasta dish we’re using real homemade pesto, a family recipe (straight from la nonna of a friend!). And while I do love spruced up versions with kale, almonds and what not, the traditional Italian version simply wins time and time again.
Plus, it just so happens to be naturally keto, which is always ideal in my book!
Oh and to make it dairy free, you will have to stray a bit from tradition and substitute the cheese for nutritional yeast (or go for a vegan ‘parmesan’, just be mindful of the carbs!). Different yes, but surprisingly delicious!
My Top Tip(s)!
Great pesto is super simple… but the quality of the ingredients is paramount here! So try to get hold of fresh and fragrant basil, a good extra virgin olive oil and some real Parmigiano Reggiano (even better if you have to grate it yourself!).
These are essentially the make it or break it elements of a great pesto! Oh, and toasting the pine nuts is also a game-changer. So don’t skip it!
p.s. to keep your pasta nice ‘n saucy with ‘drier’ sauces such as pesto, I *highly* suggest mixing in a tablespoon or two of warm water at the very end.
(Fairly Instant!) Keto Pesto Pasta
- Whip up a batch of our homemade keto pesto!
- Bring 8 cups water to a rolling boil and add enough salt so it tastes like the ocean (about 1 1/2 tablespoons).
- Add gnooda and stir immediately. Cook for 5-8 minutes (p.s. expect a bit of foam!), strain, return to pot and add in the pesto. Now, to keep your pasta nice 'n saucy with 'drier' sauces such as pesto, I *highly* suggest mixing in a tablespoon or two of warm water. Serve right away with freshly grated parmesan and ribonned basil.
- Top tip: feeling a little extra?! Get creative with the toppings of your pesto pasta and add grilled chicken and cherry tomatoes!