Pasta is incredibly versatile. You can make a wide variety of dishes with it, and it comes in all shapes and sizes. One of them is Simple Pesto Pasta. It is one of my favourite ”I am feeling lazy”-meals. It requires a minimal amount of preparation and tastes delicious. Cut up a few tomatoes and some cucumber while the pasta is cooking and you have yourself a delicious dinner!
Would you like to try out more dinner recipes? Visit [the recipe page] and select [Dinner] under [Meals].
If you have any dietary restrictions, always check the labels on the products you are using to make this recipe with. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my articles on [Food and Health] and learn more!
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For the pasta
- 75 g Dried Rotini Pasta - [See good to know section.]
For the sauce
- 20 g Basil Pesto - [See good to know section.]
- 10 g Toasted Pine Nuts
- 3 leaves Fresh Basil - This is optional.
Other things you need
- Food Scale
- Frying Pan
- Large Wooden Spoon
- Cooking Pot
- Weigh your ingredients.
- Prepare your pasta according to the instructions on the packaging.
- Put the frying pan on the stove over medium heat.
- Once the pan is warm, add the pine nuts.
- Toast the nuts for 5 minutes, or until golden brown. Make sure to stir regularly. When done, set them aside.
- Drain the water from the pasta and mix in the pesto.
- Put the pasta on a plate and sprinkle the pine nuts over the pasta.
- If you like, you can add a few parmesan flakes right before serving.
- Enjoy your Simple Pasta Pesto!
Good to know
- Storing: Make sure to store your meal in an airtight container in the refrigerator if you are not eating all of it right away.
- Shelf life: The meal will stay good for a few days if stored correctly.
- Organic: To make this recipe organic, only use organic ingredients.
- Gluten-free: Use gluten-free pasta.
- Using fresh herbs: If you aren’t using herbs from your own garden, always make sure to check if you need to clean your herbs before you use them.
- Energy Efficiency: If you would like to save some energy, you can turn the stove off when the pasta is halfway done. The pasta will continue to cook in the hot water.
- Tip: Because veggies are missing from this recipe, I would recommend you cut up a few tomatoes and some cucumber and have them as a side.
Nutritional Information per Portion
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fibre? How does this product measure up if I am looking to stick to a low-sodium diet?
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general, the closer your food is to come straight from the source, the better.
If you want to read more about healthy food choices, check out my article [Healthy Food Choices]. Truthful Food also has a continuously growing article category solely focusing on specific ingredients and nutrients for everyone who wants to take a closer look at what you can find in your food.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.
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