I make pesto pasta often, especially when I am feeling lazy. It takes just six ingredients to pull together this complete vegetarian meal featuring all of the food groups. (If you have reflux, you may need to leave out the garlic-infused oil.) You can use any type of low-FODMAP pasta you like with pesto, but spaghetti or tagliatelle are the traditional choices. If you have a low tolerance for fat, this may not be the best choice for you because the quantity of oil may trigger your symptoms.
This recipe is straight from my cookbook, The Low FODMAP 6-week Plan & Cookbook. It is discounted right now on Amazon from $24.99 to $16.99. Buy it HERE. It is also available anywhere books are sold. Even our local bookstore in New Zealand has it. If your closest store doesn’t, then ask them to order it in for you.
- 17.6 ounces (500 g) low-FODMAP spaghetti
- 2 cups (48 g) fresh basil leaves
- 3.9 ounces (110 g) Parmesan cheese, plus more for serving
- 2 tablespoons (18 g) pine nuts
- 2 teaspoons (10 ml) garlic-infused oil (omit for reflux)
- 3.4 ounces (100 ml) olive oil
- Salt and pepper
- Fill a large saucepan with plenty of water and bring to the boil.
- Add 1 tablespoon (9 g) of salt. When the water has reached a rolling boil, add the spaghetti. Stir while the water returns to the boil. Cook until al dente.
- Meanwhile, place the basil, Parmesan, and pine nuts in a small food processor and process well. Add the garlic oil (if using) and olive oil and process again.
- Season to taste.
- Drain the cooked pasta and place in a large bowl. Add the pesto sauce and mix well. Serve immediately, with fresh Parmesan grated over the top.