This low FODMAP pasta pesto salad is delicious! Gluten-free and cow's milk free.
Ingredients
200 gm
Pasta, gluten free, dry
100 gm
Tomato
(100 g cherry)
60 gm
Goat cheese, soft
(60 g soft)
1 cup shredded
Green leaf lettuce
(Optional: rocket)
15 gm
Thai basil, fresh
(g fresh; stems removed)
20 gm
Pine nuts, dried
(g)
30 gm
Parmesan cheese, low sodium
2 tbsp
Olive Oil, Extra Virgin
(tbsp)
1 tsp
Lemon juice
(tsp)
1 dash
Salt and pepper
Instructions
Boil the pasta according to the instructions on the package.
In the meantime, make the pesto. Put all ingredients for the pesto together into a bowl or food processor. Use a food processor or stick mixer to make it into smooth pesto. Taste and add some extra pepper and salt if necessary.
Cut the tomatoes in half.
Drain the pasta and stir the pesto through the pasta.
I prefer eating the salad when it is still lukewarm, so I immediately added the other ingredients and ate it. You can also leave the pasta to cool down and eat it cold.
Divide the tomatoes on top and crumble the goat cheese on top. Serve on top of some rocket lettuce.
