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.

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.