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Edamame fettuccine with walnut pesto recipe
Edamame fettuccine with walnut pesto recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious plant-based fettuccine to elevate your weekly meals.
Ingredients:
  • 70g walnut
  • 120g pkt Baby Spinach
  • 125.00 ml basil leaves
  • 2 garlic cloves
  • 25g parmesan
  • 120g pkt Baby Rocket
  • 60ml olive oil
  • 200g pkt edamame fettuccine
Instructions:
  • Preheat the oven to 180°C. Arrange the walnuts in a single layer on a baking tray and bake until golden, about 5-10 minutes. Allow them to cool completely before using.
  • Combine half of the walnuts with fresh spinach, basil, garlic, parmesan, and half of the rocket in a food processor. Blend until finely chopped. Season with salt and pepper. While the processor is running, gradually pour in the oil until fully incorporated.
  • Cook the pasta in a large saucepan of boiling water according to the package instructions until al dente. Drain well and return to the pan.
  • Combine the walnut mixture with the pasta in the pan and toss. Add the rest of the rocket and toss again. Serve the pasta in individual bowls and season to taste. Finish by sprinkling the remaining walnuts on top.

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