Low-carb fusilli with pesto
Low Carb Fusilli with Pesto is a fragrant, creamy pasta dish that is easy to prepare. The twisted shape of the fusilli catches the sauce in its curves, distributing the pesto evenly in every forkful.
In this recipe, we prepare a basil pesto inspired by the Genoese tradition, with pine nuts, Parmigiano Reggiano, pecorino cheese, garlic, and extra virgin olive oil. The pasta cooking water helps achieve a soft, velvety consistency without adding cream, flour, or other thickeners.
The pesto is added to the pasta exclusively off the heat to preserve its fragrance and prevent the basil from discoloring.
For this recipe, you can use our Artisanal Low Carb Fusilli.
Ingredients for 2 people
| Ingredient | Quantity |
|---|---|
| OVER Low Carb Fusilli | 120 g |
| Fresh basil, leaves only | 25 g |
| Extra virgin olive oil | 20 g |
| Pine nuts | 10 g |
| Grated Parmigiano Reggiano | 15 g |
| Grated pecorino cheese | 5 g |
| Garlic | ½ clove, about 2 g |
| Fine or coarse salt for the pesto | 0.5 g |
| Pasta cooking water | about 30–50 g |
| Salt for the cooking water | as needed |
⏱ Preparation time
Pesto preparation: 8–10 minutes
Low Carb Fusilli cooking: 14 minutes
Dressing: 1–2 minutes
Total time: about 25 minutes
Servings: 2
How to prepare Low Carb Fusilli with pesto
1. Prepare the basilGently remove the basil leaves from the stems. Wash them quickly in cold water and dry them very carefully, blotting them without crushing them. The leaves must be completely dry before preparing the pesto. 2. Prepare the base in the mortarPlace the garlic and salt in the mortar. Work the ingredients with the pestle until you obtain a smooth cream. Add the pine nuts and continue working until they are reduced to a coarse paste. 3. Add the basilAdd the basil leaves a little at a time. Work the pestle with a gentle, circular motion along the walls of the mortar. Avoid striking the leaves too hard: the motion should gradually crush and tear them, releasing their fragrance. If using a blender, operate it in very short pulses and stop frequently to avoid overheating the basil. 4. Complete the pestoAdd the grated Parmigiano Reggiano and pecorino cheese. Pour in the extra virgin olive oil a little at a time, continuing to mix until you obtain a creamy, smooth pesto. Do not add the pasta cooking water yet: it will be needed after draining the pasta. |
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5. Cook the Low Carb FusilliBring plenty of water to a boil. Cook the Low Carb Fusilli for 14 minutes, stirring gently, especially during the first few minutes, to prevent them from sticking. Before draining, reserve about half a cup of pasta cooking water. 6. Adjust the consistency of the pestoTransfer the pesto to a large bowl. Add one or two tablespoons of pasta cooking water and mix. Add the water gradually: the pesto should become softer, but not runny. Let the water rest for a few seconds before adding it to the pesto, avoiding using it when it is still excessively boiling. 7. Dress the FusilliCarefully drain the Fusilli and transfer them to the bowl with the pesto. Mix gently off the heat, adding a little more pasta cooking water only if necessary. The sauce should coat the fusilli and collect in their curves without settling at the bottom of the bowl. 8. Finish and serveDistribute the Low Carb Fusilli with pesto on plates. Finish, if desired, with a few basil leaves, a few pine nuts, and a very light dusting of Parmigiano Reggiano. Serve immediately. |
Chef's tips
- Choose young, whole basil leaves free from dark spots.
- Dry the basil perfectly: any water remaining on the leaves can make the pesto less intense and more watery.
- Do not work the pesto for too long in the blender, as the heat can alter its color and fragrance.
- Add the oil gradually to better control the consistency.
- Do not heat the pesto in a pan: dress the pasta off the heat.
- Add the pasta cooking water a little at a time. Too much will make the sauce runny.
- Adjust the salt carefully, as the Parmigiano and pecorino already contribute to the saltiness.
- Keep the pesto slightly softer than necessary: the Low Carb Fusilli will absorb some of the moisture.
⚠️ Low carb attention
- The recipe does not use cream, flour, starches, or other thickeners.
- If using a packaged pesto, check that it does not contain added sugars, starches, potatoes, or other unintended ingredients.
- Pine nuts, Parmigiano, pecorino, and basil must be considered in the overall nutritional calculation of the dish.
- The recipe contains gluten, milk, and nuts.
- Inclusion in a specific dietary regimen depends on the portion and the overall composition of the meal.
Estimated nutritional values per 100 g of the finished dish
Estimated values based on a final weight of the cooked and dressed dish of about 360 g.
| Nutritional value | Per 100 g |
|---|---|
| Energy | 162 kcal |
| Energy | 679 kJ |
| Fat | 8.9 g |
| of which saturates | 2.2 g |
| Carbohydrates | 1.8 g |
| of which sugars | 0.5 g |
| Fiber | 20.2 g |
| Protein | 8.2 g |
| Salt | 0.40 g |
Note on nutritional values
The nutritional values are an estimate calculated from the complete recipe, considering:
- 120 g of dry Low Carb Fusilli;
- 25 g of fresh basil;
- 20 g of extra virgin olive oil;
- 10 g of pine nuts;
- 15 g of Parmigiano Reggiano;
- 5 g of pecorino cheese;
- about 2 g of garlic;
- 0.5 g of salt added to the pesto;
- a final cooked and dressed weight of about 360 g.
The values may vary depending on the cheeses used, the actual quantity of oil and salt, the water absorbed during cooking, and the final weight of the dish.
The salt calculation does not include the variable and difficult-to-measure absorption of any salt added to the cooking water.
Learn more
To make the best use of our low carb pasta, read the guide Low carb pasta: what it is, how to cook it, and how to choose the right one.
Discover all the shapes in the Artisanal Low Carb Pasta collection.