200gExplore organic edamame and mung bean fettuccinecooked and drained
2largeyellow courgettespeeled into ribbons with a peeler
100gpecan nutspeeled & halved
Light Pesto Sauce
1large bunchfresh basil
1/2tspcoarse sea salt
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.
Lightly toast the pecans, pomegranate seeds and remaining 80g pine nuts in skillet.
Mix the fettuccine with the sauce, gently fold in the remaining ingredients. Serve immediately.