A Super-Simple, 15-Minute GF, Alkaline, Keto Summer Pasta
This is a ripper, that works great at lunch or dinner. It’s super alkaline with all those lovely greens and healthy fats, keto-friendly (sub out the green beans, which are actually not too bad carb-wise, for more leafy veg if you need to and drop the potato) and packed with goodness.
The pesto is the key ingredient and you can definitely bulk make this. It will freeze well, and keep in the fridge for a week or so, which means any time you want to whip this meal out, you just need to lightly cook some greens for 5-10 mins and prep-up some zucchini noodles!
We love this recipe in our house, and I hope you guys do too!
Summer Veggie Zucchini Tagliatelle
1/2 bunch of fresh basil
1 clove of garlic
2 tbsp pine nuts
1 tbsp hemp seeds
¼ of a lemon
1 white potato (don’t include if you are alka-keto)
125g green beans
2-3 large zucchini
- Start by preparing the zucchini tagliatelle by using a vegetable peeler and peel it into long strips, and then slice those strips into half-to-three-quarters of a cm thick ribbons. Season with salt, and put aside.
- Now let’s make the pesto: in a food processor, blend together the basil leaves, a pinch of salt, plus the garlic and almonds. If you don’t have a food processor a small blender may do it, or if not, then with a pestle and mortar.
- Once it’s mixed, add 2 tbsp of olive oil, and after a few more seconds the pine nuts and hemp seeds, before finally adding the juice of the 1/4 lemon.
- Next you need to delicately cook the potato, so finely slice it and place in a pan of boiling water for just 8-10 minutes, along with the green beans.
- After 3-4 minutes, add the other veg to the boiling water – the broc and asparagus – and continue to cook for the final 5 minutes.
- Once this has almost cooked, put a little coconut oil into a large pan and add the zucchini tagliatelle, and then drain the veggies and throw these in (don’t worry if a little of the starchy water goes in too), and then add the pesto.
- After just a minute or two, serve, with a few more basil leaves, a drizzle of olive oil, a sprinkle of pine nuts, and season
The pesto can keep for a week in the fridge, so feel free to make double. The zucchini tagliatelle doesn’t keep well though, so you’ll need to make this fresh!
Enjoy and let me know your thoughts, and if you make it in the comments below!