Edamame Spaghetti with Pea Pesto

Super quick, nutritious, and oh so tasty this Edamame Spaghetti with Pea Pesto is a great nutrient-rich pasta the whole family will love - and it's vegan friendly! 



  • 1 box Edamame Spaghetti
  • 2 cups fresh basil
  • 1 cup frozen peas, blanched
  • 2 garlic cloves
  • 1/4 cup cashews
  • 1 lemon, juiced
  • 1/4 cup nutritional yeast
  • 1/2 tsp Herb Salt
  • 1/2 extra virgin olive oil
  • 1/4 cup sundried tomatoes, chopped
  • 1 cup fresh rocket (to serve)
  • green olives and shelled edamame (to serve)


  1. Cook your spaghetti according to package directions. Drain and set aside.
  2. To make the pesto, add remaining ingredients, bar the arugula to a food processor and process until smooth.
  3. Add your pesto, arugula, edamame and olives to your cooked pasta and stir until well combined.
  4. Divide up into bowls and enjoy!

Original recipe: Ceres Organics

You can use this with any edamame pasta.

Ceres Organics

Article by Ceres Organics

Ceres Organics is the leading distributor of Certified Organic foods, health, beauty and household items in the Australasian region. Committed to biodynamic principles, fair trade, and organic non-GMO ingredients, they supply hundreds of quality products to food manufacturers and to consumers through supermarkets, health food stores and specialty online retailers.

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