Edamame and Mung Bean Fettuccine with Courgette Ribbons, Pecans and Pomegranate Seeds
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- Serves: 4
- Preparation: 15
- Cooking: 15
- Ready: 30
A colourful and creative protein-packed pasta dish which is naturally gluten free.
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
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.
Recipe courtesy of Explore Cuisine
Explore Cuisine produces and distributes innovative foods using plant-based high-quality organic ingredients. Their selection of pasta and noodles from across the globe integrates beans, chickpeas, lentils and rice to provide consumers with nourishing meals that are easy, quick, colourful, tasty and naturally gluten free.
Facebook: Explore Cuisine