Edamame Spaghetti with Hazelnut Pesto
Edamame Spaghetti makes an incredible alternative to pasta and is packed full of protein and fibre. I felt like a nutty earthy pesto would make a great accompaniment so I’ve created a hazelnut pesto, which is punchy and rich (a little goes a long way!) This pesto is also dairy free, using instead miso paste, which replaces the Parmesan yet giving a similar pesto vibe. You could add this pesto to salmon and other dishes. Either way it’s a tasty quick sauce you could keep in the fridge as a great evening standby.
- 1 cloves garlic
- 4 tbsp olive oil
- 1 1/2 tbsp fresh lemon juice and a hint of grated lime zest
- 100 g unsalted roasted hazelnuts, plus a few extra crushed as a garnish
- 25 g rocket
- A big handful of fresh basil leaves
- 1/2 tsp Organic non-barley miso paste
- Ground black pepper and a sprinkle of chia seeds to garnish
- 60 g edamame spaghetti per person
- Place the garlic, miso, oil, lemon juice and lime zest into a food processor/Magic Bullet Deluxe System or Nutri Bullet blending until smooth. Add the nuts, basil, rocket, and pepper and blend again until you get a light past. If you prefer it a little chunkier blitz a few seconds at a time, so you can monitor the thickness. Set the pesto aside.
- Cover the pasta with boiling water and cook for 4 minutes, until the pasta is al dente and has a bite to it. Drain leaving a small amount of pasta water and then add 1 tablespoon per person of the pesto.
- Dress each plate with rocket or watercress and an optional sprinkle of chia seeds.