Keto penne with rocket pesto
This delicious pasta recipe with salmon and rocket pesto is ready in no time. What’s more, it’s super healthy, gluten-free and lactose-free. It’s also very low in carbohydrates and high in fibre. The ideal pasta dish: low-carb, keto, tasty and simple!
Here’s how to make it:
Recipe:
Serves 2:
- 50 to 100g Keto Penne per person
- 100 g rocket
- 15 g fresh basil
- 1 clove of garlic
- 20 g pine nuts
- 20 g pistachios
- juice of ½ to 1 lime or 1 to 2 tbsp lemon juice
- 100 ml olive oil
- 2 pieces of salmon
- salt and pepper
Cook the pasta for 5 minutes until al dente. Rinse the pasta thoroughly under lukewarm running water. Set the pasta aside and try to keep it warm
Pat the salmon dry with kitchen paper. Sprinkle the salmon on both sides with freshly ground salt and pepper.
Fry the salmon for about 3 minutes until golden brown. Once the salmon is golden brown, turn it over with a spatula, reduce the heat and leave to cook for a further 3–4 minutes, depending on the thickness of the fillet. The inside should still be slightly translucent, but should almost fall apart when pierced with a fork.
Whilst the salmon is cooking, prepare the rocket pesto. Toast the pine nuts in a dry frying pan for 1 minute until golden brown. Leave to cool. Briefly blend the rocket, basil, garlic, pistachios, pine nuts, olive oil and lemon or lime juice until smooth. Season to taste with salt and pepper. If the pesto is too thick, you can always add a little water.
Mix the pasta with the pesto and reheat briefly if necessary. Place the pan-fried salmon on top of the pasta.
Serve with a few leaves of rocket and basil, a few roughly chopped pistachios and a few drops of olive oil.
Enjoy your meal!
Tip: this dish can also be served without salmon and is equally delicious with pan-fried chicken or white fish, a soft-boiled egg or burrata.
