Easy konjac (tagliatelle) with pesto

Gluten free
Low carb
Dinner & lunchPasta2 servings

This is what you need

This is how you make it

  1. Toast the pine nuts in a dry frying pan until golden brown. Set aside.
  2. Cut the cherry tomatoes into quarters. Finely chop the basil. Optional: cut the Greek cheese (vegan feta) into small cubes.
  3. Drain the konjac tagliatelle. Put the konjac together with the cherry tomatoes in the pan and heat for 2 minutes.
  4. Turn off the fire.
  5. Add the pesto, basil, olives and possibly Greek cheese to the noodles and stir.
  6. Divide over 1 or 2 plates. Garnish with the pine nuts.