Low-Carb Pasta with Arugula and Almond Pesto

May 11, 2026

Ingredients for one person:

Method:Prepare the arugula and almond pesto:

Toast the almonds: In a non-stick pan, toast the blanched almonds over medium heat for 3-4 minutes, stirring continuously to prevent burning. Remove from heat and let cool.
Blend the ingredients: In a blender or food processor, add the fresh arugula, toasted almonds, grated Parmigiano Reggiano, and half a clove of garlic (if desired).
Add the liquids: Pour 30g of EVO oil and 5g of lemon juice into the blender. Add a pinch of salt and pepper.
Blend until smooth: Blend the ingredients intermittently until a creamy and homogeneous consistency is obtained. If the pesto is too thick, add a little extra oil or a tablespoon of water to achieve the desired consistency.

Cook the pasta:

Boil the water: In a large pot, bring plenty of lightly salted water to a boil.
Cook the pasta: Add 70g of low carb pasta to the boiling water and cook according to package instructions, usually for 7-10 minutes, or until desired consistency.
Drain the pasta: Drain the pasta al dente and set aside, reserving some of the cooking water.

Season the pasta:

Mix the pasta with the pesto: In a large bowl, combine the drained pasta and the arugula and almond pesto. Stir gently to ensure the pasta is well coated.
Add cooking water if necessary: If the pesto is too thick, add a little of the reserved cooking water, one tablespoon at a time, until the desired consistency is reached.

Serve:

Plate: Arrange the seasoned pasta on a serving dish.
Garnish: Finish the dish with a sprinkle of grated Parmigiano Reggiano and a grind of fresh black pepper, if desired. You can also add a few fresh arugula leaves and a few toasted almonds for decoration.

Enjoy:

Serve your low carb pasta with arugula and almond pesto immediately. Enjoy your meal!

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