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Low Carb High Protein Fusilli Salad with Broccoli and Pesto

Cooking Time: 40 minutes


  • 350 g Perfetto Low Carb Fusilli Pasta
  • 1/3 cup walnut halves
  • ½ C packed fresh basil leaves, plus a few sprigs, for garnish
  • 1 clove garlic, smashed
  • 1 ½ cups chopped raw broccoli florets and tender stems
  • ¼ cup low-sodium vegetable broth 
  • ¼ tbsp freshly grated nutmeg
  • Kosher salt
  • 1 tablespoon of Lemon Juice
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp freshly grated Parmesan Cheese


  • 1.
    Preheat the oven to 180 degrees C. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
  • 2.
    In the food processor, blend ¼ cup of the walnuts and the garlic; add the broccoli, basil, broth, nutmeg, ¾ teaspoon salt and the lemon juice, and pulse until well combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
  • 3.
    Cook the pasta according to the package instructions. Drain, reserving 1/2 cup of the pasta water.
  • 4.
    In a mixing bowl, toss the pasta with the pesto, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
  • 5.
    Transfer the pasta to serving dish and sprinkle with the remaining cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.

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