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Low Carb & Ketogenic Diet Recipes

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Lemony Rocket Pesto Pasta

Lemony Rocket Pesto Pasta

 

Lemony Rocket Pesto Pasta

Lemony Rocket Pesto Pasta

Quick, flavourful and so fresh!  What more could you want from a dish?  A decent pesto is one of our all time favourites here at Carb Dodging and we love this dish with it's zingy twist.
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 339 kcal

Ingredients
  

For the Pesto:

  • 25 g rocket (arugula)
  • 60 g fresh basil
  • 50 g pine nuts toasted
  • ½ medium lemon juiced
  • 1 tsp lemon zest
  • 1 clove garlic
  • 4 tbsp parmesan cheese grated
  • ½ tsp salt
  • 80 ml extra virgin olive oil

For the Pasta:

  • 600 g courgette (zucchini) noodles
  • 2 tbsp parmesan cheese shaved
  • 2 tbsp pine nuts toasted

Instructions
 

  • To prepare the pesto sauce, add the rocket (arugula), basil, pine nuts, lemon juice, zest, garlic, parmesan and salt to a food processor. Pulse to combine.
  • Set the food processor to mix slowly and drizzle the olive oil in a little at a time. Continue to blend to a pesto consistency. You may add more or less oil to reach your preferred texture.
  • Taste the pesto and adjust seasonings as desired.
  • Add the courgette (zucchini) noodles to a large saucepan. Add the pesto (you can add less if you would like a milder flavoured sauce). Stir well, coating the pasta in the pesto.
  • Set over a low/medium heat and cook through gently for just a few minutes until the courgette (zucchini) is just tender. You do not want to overcook this as the zucchini will be too soft and release too much liquid.
  • Divide between four individual serving bowls. Top with the parmesan shavings and toasted pine nuts to serve.
Keyword keto pasta, low-carb pasta, Pesto
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