Makes 8 Servings
Fody's Walnut Pesto Low FODMAP Pasta with Shrimp
Description of Fody's Walnut Pesto Low FODMAP Pasta with Shrimp
When you think of pesto, do you think of basil? And maybe pine nuts? Pesto can be made with all kinds of fresh herbs and various nuts, and this low FODMAP pesto pasta uses walnuts and a blend of basil and parsley for a gorgeous color and fantastic taste that goes beautifully with shrimp, cherry tomatoes, and olives.
You will only be using part of the pesto component for this dish. The remainder will last for a good week in the fridge, or freeze for up to a month. You can even double this low FODMAP recipe for the pesto component and freeze any remainder, so that you always have some on hand.
We like this finished pasta dish warm or at room temperature, but we do not recommend it right out of the fridge.
Note that you will be cooking the shrimp during the last moments of the pasta cooking, so use a very large pot that can hold plenty of water and provide room. You will cook the pasta till al dente, then add the shrimp. You save cleaning (no need to dirty a second pot), and time and the pasta does not get over cooked. It is better to have pasta headed for a pasta salad (a pasta dish served at room temp) a tad softer than normal for best results anyway.
Fody's Walnut Pesto Low FODMAP Pasta with Shrimp IngredientsWalnut Basil Parsley Pesto:
- ½ to 2/3 cup (120 ml to 165 ml) Fody Garlic-Infused Low FODMAP Olive Oil, divided
- 1 cup (15 g) lightly packed fresh basil leaves, rinsed and dried
- 1 cup (16 g) lightly packed fresh flat-leaf parsley leaves, rinsed and dried
- 1/2 cup (50 g) lightly toasted walnut halves, cooled, loose skins rubbed off and discarded
- ½ cup (50 g) grated Parmigiano Reggiano
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt, plus extra as needed
- Freshly ground black pepper
- 12-ounces (340 g) fusilli low FODMAP pasta (I suggest rice based)
- 8-ounces (225 g) large shrimp (26 to 30 count), raw, deveined and peeled (you can use tail on or off)
- 3/4 cup (180 ml) prepared Walnut Basil Parsley Pesto
- ½ dry pint (142 g) cherry tomatoes, halved crosswise
- ¼ cup (40 g) Kalamata olives, halved crosswise
- Kosher salt
- Freshly ground black pepper
Directions for Fody's Walnut Pesto Low FODMAP Pasta with Shrimp
For the Pesto: Place ½ cup (120 ml) oil in the bottom of blender carafe, then add basil, parsley, nuts, Parmesan, lemon juice and 1 teaspoon salt. Blend until smooth, adding more oil as is necessary to create a smooth, somewhat thick sauce. You might have to scrape the mixture down once or twice to get it going. Taste and season with more salt and add pepper as desired. It will need a good amount of salt to balance the flavors. Set aside.
For the Pasta: Bring a large pot of salted water to a vigorous boil over high heat. Stir in the pasta and cook until al dente, then add the shrimp and stir into the pot to distribute. Cook the shrimp just until they turn pink and cook through, which will just be a minute or two. Reserve some pasta cooking water and drain the pasta and shrimp. Pour low FODMAP pasta and shrimp into a mixing bowl.
Add the pesto, thinned out with some pasta water if necessary, and toss to coat pasta generously. Fold in tomatoes and olives, taste and adjust seasoning. Serve immediately or at room temperature.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP chicken recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.
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