Low Fodmap Pesto Pasta, GF

By MaryEllen

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

Details

Adapted from strandsofmylife.com

Preparation

Step 1

Method: 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.