Qetoe Low Carb Penne with Pesto

Day 1 Lunch : Qetoe Low Carb Penne with Pesto

Ingredients (Serves 2)

• 200g Qetoe Low Carb Penne, cooked
• 1/4 cup basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 cup grilled chicken breast, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional: Grated Parmesan cheese and fresh basil for garnish

Instructions

1. Cook the Qetoe Penne:
   Follow the package instructions to cook the Qetoe Low Carb Penne. Drain and set aside.

2. Prepare the Chicken:
   While the penne cooks, heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, and grill until golden and fully cooked. Slice into thin strips.

3. Combine Ingredients:
   In a large mixing bowl, toss the cooked penne with basil pesto until evenly coated. Add the cherry tomatoes and grilled chicken slices, gently mixing to combine.

4. Serve:
   Divide into bowls and garnish with grated Parmesan cheese and fresh basil leaves, if desired. Serve immediately for a delicious, low-carb lunch!

How to Make Fresh Basil Pesto

Homemade basil pesto is simple, flavorful, and perfect for this low-carb penne recipe. Here’s how you can make it at home:

Ingredients for Basil Pesto:

• 2 cups fresh basil leaves (packed)
• 1/3 cup pine nuts (or walnuts for a more economical option)
• 2 garlic cloves
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste

Instructions:

1. Prepare the Ingredients:
   Rinse the fresh basil leaves under cold water and pat them dry with a kitchen towel. Toast the pine nuts in a dry skillet over medium heat until golden brown, about 2-3 minutes. This step enhances their nutty flavor.

2. Blend the Base:
   In a food processor, combine the basil leaves, toasted pine nuts, and garlic cloves. Pulse a few times until the mixture starts to break down.

3. Add the Cheese:
   Add the grated Parmesan cheese to the food processor and pulse a few more times to combine.

4. Incorporate the Olive Oil:
   With the food processor running on low, slowly drizzle in the olive oil. Continue blending until the pesto reaches your desired consistency—smooth or slightly chunky.

5. Season to Taste:
   Taste the pesto and add salt and pepper as needed. Blend briefly to incorporate the seasoning.

6. Store or Use Immediately:
   Use the pesto immediately in your recipe, or transfer it to an airtight container. If storing, pour a thin layer of olive oil on top to prevent browning, and refrigerate for up to a week or freeze for longer storage.