Edamame & mung bean fettuccine with courgette ribbons

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ORGANIC EDAMAME & MUNG BEAN FETTUCCINE

with courgette ribbons, pecans and pomegranate seeds with a light pesto sauce


Edamame & mung bean fettuccine with courgette ribbons
Edamame & mung bean fettuccine with courgette ribbons
Print Recipe
Servings
2
Servings
2
Edamame & mung bean fettuccine with courgette ribbons
Edamame & mung bean fettuccine with courgette ribbons
Print Recipe
Servings
2
Servings
2
Ingredients
  • 200 g Explore organic edamame and mung bean fettuccine cooked and drained
  • 2 large yellow courgettes peeled into ribbons with a peeler
  • 100 g pecan nuts peeled & halved
  • 1/2 cup pomegranate seeds
  • 80 g pine nuts
Light Pesto Sauce
  • 1 large bunch fresh basil
  • 2 cloves garlic
  • 60 ml olive oil
  • 2 tbsp pine nuts
  • 1/2 tsp coarse sea salt
Servings:
Instructions
  1. Peel skin from garlic cloves, and chop into big chunks. Using a food processor, pulse basil, garlic, and 2 tbsp of pine nuts several times until finely chopped. Add the salt and olive oil, pulse until blended. The pesto may be thick, so add more olive oil for a looser consistency.
  2. Lightly toast the pecans, pomegranate seeds and remaining 80g pine nuts in skillet.
  3. Mix the fettuccine with the sauce, gently fold in the remaining ingredients. Serve immediately.
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