Make the base of the pesto sauce first. In a food processor, combine whole basil leaves, parmesan, chopped walnuts, and garlic. Also include a pinch of salt to taste. Blend the ingredients in the food processor to a pulp. Then, drizzle the olive oil in as you pulse the blended mixture into a thick pesto.
Set the pesto aside and move to the stove. Melt the butter in a saucepan or sautee pan over low heat. Stir the paleo flour into the butter until it thickens. Stir the butter and flour together continually until you have a golden and thickened roux. Then, stir the pesto into the roux until the pesto is heated through and emulsifies with the butter.
Pour the almond milk into the pan. Stir once more until a smooth, green sauce comes together. Let the sauce simmer over low heat as you prepare the noodles. Drain and rinse the shirataki noodles in a colander in your sink. Pour the rinsed noodles into the simmering pesto sauce. Let the pesto continue simmering until any excess water evaporates and the sauce becomes thick again.
Over low heat, stir the gouda into the pesto macaroni. Gently fold the pasta over with the cheese to avoid breaking the noodles. Once the gouda has fully melted and bound the pasta, it’s finished. Serve 1 cup of pasta per serving with extra basil or parmesan cheese at your discretion.