𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨 🔪
For the Pesto: Process together 1/2 cup good olive oil, 2-3 garlic cloves, 1/2 cup of cool TOASTED pine nuts (toast them on the stovetop and cool down), 2 oz of fresh basil (remove stems), 1 cup of freshly grated pecorino Romano, a small pinch of sea salt, and pepper. Process well, taste, and just as needed.
For the pasta:
Use 1 bag of @kaizenfoodco low-carb pasta. Bring water to a full boil, add sea salt, add the pasta, and boil for 8 minutes. Stir, strain, then add the pasta to a bowl. Save about 1/4 cup of the pasta water to lighten the pasta dish later.
Put pasta into a bowl, add 3 heaping tablespoons of the pesto and 2 tablespoons of the pasta water, and toss well. If you’d like to add more pesto, give it a taste.
Top it off with some burrata cheese. Let burrata sit for about 20-30 minutes before using it. Top the pasta with a burrata ball, top the burrata with a bit of pesto for color, and dive in.
ENJOY!!
