Edamame and Mung Bean Fettuccine with Courgette Ribbons, Pecans and Pomegranate Seeds

Ingredients

For the pasta

• 1 box edamame and mung bean fettuccine, cooked, rinsed and drained
• 1 large yellow courgette, peeled into ribbons with a peeler
• 5 pecans, peeled and halved
• 8 tablespoons pomegranate seeds

For the pesto sauce

• 1 large bunch fresh basil
• 2 cloves garlic
• 4 tablespoons olive oil
• 2 tablespoons pine nuts
• ½ teaspoons coarse sea salt

Method

Peel the skin from the garlic cloves, and chop into big chunks.

Using a food processor, pulse the basil, garlic, and nuts several times until finely chopped. Add the salt and olive oil, then pulse until blended. The pesto may be thick, so add more olive oil for a looser consistency.

Lightly toast the pecans and pine nuts in a skillet.

Mix the fettuccine with the sauce and gently fold in the remaining ingredients.

Serve immediately.