Green Pesto Linguine

Exchange Value: 0.5* Servings: 2


  • 2 cloves of garlic
  • 1 tsp lemon juice
  • 1 basil plant
  • 2 tbsp olive oil
  • Salt and pepper
  • Handful of olives, roughly chopped
  • 30g asparagus spears
  • 8 sundried tomatoes, roughly chopped
  • 30g tender stem broccoli
  • 1 tsp balsamic vinegar
  • 30g low protein cheese, grated
  • Salt and pepper
  • Basil leaves, to garnish
  • Loprofin Spaghetti


  1. To make the pesto, blitz^ the leaves of the basil plant, lemon juice, olive oil and garlic together and set aside. Season with salt and pepper. Add more olive oil for a thinner consistency, if desired.
  2. Steam the asparagus and broccoli and set aside. 
  3. Cook the Loprofin Spaghetti according to the packet instructions. 
  4. In a pan gently heat the olives and sundried tomatoes with the basil pesto. 
  5. Add the cooked Loprofin Spaghetti to the pan. For a thinner consistency, add some of the cooking liquid from the Loprofin Spaghetti.
  6. Plate up and garnish with low protein cheese, balsamic vinegar and fresh basil leaves. 
  7. Store leftover in the fridge and use within 2-3 days.



Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.
^ Please follow the manufacturer's instructions.

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