Low Sodium Pesto Pasta

Total time27 min

Prep time15 min

Cook time12 min

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Ingredients

4 servings

For the pasta

12 oz gluten free pasta (spaghetti or penne)
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1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pesto

2 cups fresh basil leaves, packed
¼ cup pine nuts
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
⅓ cup garlic-infused olive oil
1 tbsp lemon juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For finishing

¼ cup reserved pasta cooking water

For serving

extra parmesan cheese, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh basil leaves, for serving (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Add the gluten free pasta and cook according to the package directions until al dente — tender with a slight resistance at the center. Before draining, scoop out 1/4 cup of the starchy cooking water and set it aside. Drain the pasta in a colander.
2
While the pasta cooks, combine the basil, pine nuts, Parmesan, lemon juice, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and uniform.

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