Low Fodmap Pesto Pasta
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Cook time: 
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Serves: 4
 
Ingredients
  • 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
Method
  1. Fill a large saucepan with plenty of water and bring to the boil.
  2. 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.
  3. 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.
  4. Season to taste.
  5. 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.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/low-fodmap-pesto-pasta/