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!
READY IN 30 MINUTES | SERVES 2-3
Ingredients
- 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)
Method
- Cook your spaghetti according to package directions. Drain and set aside.
- To make the pesto, add remaining ingredients, bar the arugula to a food processor and process until smooth.
- Add your pesto, arugula, edamame and olives to your cooked pasta and stir until well combined.
- Divide up into bowls and enjoy!
Original recipe: Ceres Organics
You can use this with any edamame pasta.
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