Low-Carb Pasta with Arugula and Almond Pesto
Low-Carb Pasta with Arugula and Almond Pesto is a fresh, creamy, and very simple first course to prepare.
This recipe is designed for those who want a green, fragrant, and flavorful condiment, without using potatoes, flours, starches, sugars, or ready-made sauces. Arugula pesto is more intense than classic basil pesto. Almonds provide body and a slightly sweet note, Parmesan adds savory depth, while lemon makes the condiment fresher and lighter.
👉 For this recipe, you can use our Artisanal Low-Carb Pasta. The most suitable shapes are Low-Carb Fusilli, Low-Carb Casarecce, or Low-Carb Tagliolini.
Ingredients for 2 servings
| Ingredient | Quantity |
|---|---|
| Low-Carb Pasta | 140 g |
| Fresh Arugula | 60 g |
| Blanched Almonds | 35 g |
| Grated Parmigiano Reggiano | 35 g |
| Extra Virgin Olive Oil | 42 g |
| Lemon Juice | 10 g |
| Garlic | 1/2 small clove, approx. 2 g, optional |
| Cold water or cooking water | 25-35 g, only if needed |
| Salt | to taste |
| Black Pepper | to taste |
⏱ Preparation Time
Preparation: 10 minutes
Toasting almonds: 3-4 minutes
Cooking Low-Carb Pasta: according to the chosen shape
Final creaming: 1 minute
Total time: about 20-25 minutes
Servings: 2
How to prepare Low-Carb Pasta with arugula and almond pesto
1. Toast the almondsHeat a non-stick pan over medium heat. Add the blanched almonds and toast them for about 3-4 minutes, stirring frequently. They should become lightly golden, without burning. Remove them from the pan and let them cool. Toasting is important because it makes the pesto more fragrant and less flat. 2. Prepare the arugulaWash the arugula and dry it very well. If water remains on the leaves, the pesto will be more diluted and less intense. Use fresh arugula, not too old and not excessively bitter. 3. Prepare the arugula and almond pestoIn a food processor, combine: fresh arugula, toasted almonds, grated Parmigiano Reggiano, extra virgin olive oil, lemon juice, garlic (if using), a pinch of salt, and black pepper. Pulse briefly, without overheating the pesto. You should achieve a soft and fragrant cream, but not completely smooth. If the pesto is too thick, add a little cold water or a little cooking water, one tablespoon at a time. |
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4. Cook the Low-Carb PastaBring a large pot of salted water to a boil. Cook the Low-Carb Pasta according to the chosen shape. Drain carefully, reserving a little cooking water. Low-carb pasta should be dressed immediately, especially with pestos and creams, so the dressing distributes better and the dish remains softer. 5. Dress the pastaTransfer the pasta to a large bowl or a pan with the heat off. Add the arugula and almond pesto. Mix gently, adding a little cooking water only if needed to make the dressing creamier. The pesto should coat the pasta, not become watery. 6. Finish and serveServe immediately. If desired, finish with a little grated Parmesan, a grind of black pepper, and some coarsely chopped toasted almonds. Do not add too much oil at the end: the pesto already contains enough fat, and the dish should remain balanced. |
💡 Chef's Tips
Always toast the almonds: this makes the pesto more fragrant and deeper. Do not blend for too long: if the blender heats the pesto, the arugula loses freshness and can become more bitter. Lemon should be used sparingly: it should add freshness, not overpower the arugula, almonds, and Parmesan. Garlic is optional: if you use it, use very little. For a more elegant consistency, add cooking water gradually: it's better to adjust at the end than to end up with a too-liquid pesto right away.
⚠️ Low-carb attention
This recipe avoids potatoes, flours, starches, sugars, ready-made pestos, and thickeners. Almonds are suitable for low-carb cooking, but they should be portioned as they are very energy-dense. Parmesan adds flavor and structure, so there's no need to add too much salt. If you use a pre-made pesto, always check the label: many industrial products may contain lower quality oils, sugars, starches, or unnecessary ingredients.
Nutritional Values — Complete Dish
Estimated values considering a final cooked dish weight of approximately 510 g.
| Average Nutritional Values | Per 100 g |
|---|---|
| Energy | 202 kcal / 845 kJ |
| Fat | 14.0 g |
| of which saturated | 2.8 g |
| Carbohydrates | 2.4 g |
| of which sugars | 0.7 g |
| Fiber | 17.5 g |
| Protein | 8.5 g |
| Salt | 0.32 g |
Nutritional Note
Nutritional values are an estimate calculated for the complete recipe (140 g dry Low-Carb Pasta, 60 g fresh arugula, 35 g blanched almonds, 35 g Parmigiano Reggiano, 42 g extra virgin olive oil, 10 g lemon juice, 2 g garlic, approximately 1 g salt) with a final cooked weight of about 510 g. Values may vary based on pasta shape, absorbed water quantity, type of almonds, and Parmigiano aging.
To learn more
To best use our low-carb pasta, from cooking to choosing the most suitable shape, you can also read the complete guide: Low-carb pasta: what it is, how to cook it, and how to choose the right one.
👉 Discover all shapes in the Artisanal Low-Carb Pasta collection.