Edamame Fettuccine with Walnut Pesto

On the table in: 30minutes
Serves: 4
Origin: Mediterranean

Ingredients:

  • 2/3 cup (70g) walnuts
  • 120g pkt  Australian Baby Spinach
  • 1/2 cup basil leaves
  • 2 garlic cloves
  • 1/3 cup (25g) finely grated parmesan
  • 120g pkt Australian Baby Rocket
  • 1/4 cup (60ml) extra virgin olive oil
  • 200g pkt edamame fettuccine

Nutritional Information

  • 1438 kj ENERGY

  • 30g FAT TOTAL

  • 4g SATURATED FAT

  • 7g FIBRE

  • 14g PROTEIN

  • 134mg SODIUM

  • 2g CARBS (SUGAR)

  • 4g CARBS (TOTAL)

All nutrition values are per serve

Instructions:

    • Step 1
      Preheat oven to 180°C. Spread the walnuts in a single layer on a baking tray. Bake for 5-10 mins or until golden. Set aside to cool completely.
    • Step 2
      Place half the walnuts in a food processor. Add the spinach, basil, garlic, parmesan and half the rocket. Process until finely chopped. Season. With the motor running, add the oil in a thin, steady stream until well combined.
    • Step 3
      Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well. Return pasta to the pan.
    • Step 4
      Add the walnut mixture to the pasta in the pan. Toss to combine. Add the remaining rocket and toss to combine. Divide the pasta mixture among serving bowls. Season. Sprinkle with the remaining walnuts to serve.

Chef’s suggestions:

  • Allow for cooling time.

    SERVE WITH  finely grated parmesan, extra virgin olive oil and lemon wedges.

We would like to acknowledge that this recipe was sourced from taste.com on 07/02/2021

 

Author: Kerry Ray     Image Credit: Chris Court    Published by Coles