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Pesto Spaetzle

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1 tablespoon (15 ml) olive oil
1 onion
5 tomatoes
1 tablespoon (15 ml) pine nuts
2 bunches basil
1 clove garlic
1 cup (250 ml/100 g) pastry flour
1 extra-large egg


Serves: 2


Chop the onion and score, blanch, peel and dice the tomatoes. Heat the oil, stir in the onion and tomatoes, and simmer on low heat for 10 minutes.

Toast the pine nuts in a dry nonstick skillet (frying pan). Make a paste of the pine nuts, basil leaves and garlic in a blender or food processor.

Combine flour, egg, a little salt and 3 tablespoons (45 ml) water to form a smooth batter. Stir in the basil mixture and beat until the batter thickens, adding water as needed. Leave to rest for 30 minutes.

Bring a large pot of salted water to a boil. Drop in the batter by pressing it through a colander, ricer or spaetzle cutter, or by cutting lengths from a wet board with a bench knife. Cook for 4 minutes, or until the noodles float to the surface. Drain and serve on two plates with the tomato sauce on the side.

Per serving:- approx. 318 calories 12 g protein, 11 g fat, 42 g carbohydrates

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