Pesto Protein Pasta with Toasted Pine Nuts

Pesto is never heated — it loses its colour and freshness. It meets the pasta off the heat.

The pasta contributes 26.4 g of protein per serving (160 g dry across 2, at 33 g per 100 g). That is the pasta alone — the other ingredients are not counted, because their figures depend on the brand used.

Ingredients

  • Protelle pasta — 160 g dry
  • Basil — 60 g
  • Pine nuts — 40 g
  • Garlic — 1 clove
  • Parmesan — 50 g
  • Olive oil — 80 ml
  • Cherry tomatoes — 150 g
  • Salt

Method

  1. Toast the pine nuts in a dry pan for 2–3 minutes until fragrant. Set half aside for serving.
  2. Cook the pasta in salted water — 8–10 minutes. Keep 100 ml of the water.
  3. Blend the basil, half the pine nuts, garlic, parmesan and olive oil until smooth. Season.
  4. Toss the hot pasta with the pesto, loosening with the cooking water. Do not put the pesto over heat.
  5. Add the halved cherry tomatoes and scatter with the remaining pine nuts.

The pasta for this recipe: Protelle protein pasta, 300 g. How to cook it — step by step.

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