Low Carb Pasta with Arugula and Almond Pesto

March 7, 2025

Ingredients for one person:

Procedure: Prepare the rocket and almond pesto:

Toast the almonds: In a nonstick skillet, toast the blanched almonds over medium heat for 3-4 minutes, stirring constantly to prevent burning. Remove from heat and let cool.
Blend the ingredients: In a blender or food processor, add the fresh arugula, toasted almonds, grated Parmigiano Reggiano and half a clove of garlic (if desired).
Add the liquids: Pour 30g of EVO oil and 5g of lemon juice into the blender. Add a pinch of salt and pepper.
Blend until smooth: Blend the ingredients intermittently until they are creamy and smooth. If the pesto is too thick, add a little extra oil or a tablespoon of water to achieve the desired consistency.

Cook the pasta:

Bring water to a boil: In a large saucepan, bring a large pot of lightly salted water to a boil.
Cooking the pasta: Add 70g of low carb pasta to boiling water and cook according to the packet instructions, usually for 7-10 minutes, or until desired consistency is reached.
Drain the pasta: Drain the pasta al dente and reserve it, reserving a little of the cooking water.

Season the pasta:

Toss the Pasta with Pesto: In a large bowl, combine the drained pasta and the arugula and almond pesto. Toss gently to ensure the pasta is well coated.
Add cooking water if necessary: If the pesto is too thick, add a little of the reserved cooking water, a tablespoon at a time, until you reach the desired consistency.

Serve:

Plating: Arrange the seasoned pasta on a serving plate.
Garnish: Finish the dish with a sprinkling of grated Parmigiano Reggiano and a grind of fresh black pepper, if desired. You can also add a few fresh arugula leaves and a few toasted almonds for decoration.

Enjoy:

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