Preparation time, 10 minutes: Cooking time, 10 minutes: Serves 4 people
Edamame and mung bean pesto fettuccini
Ingredients
150ml extra virgin olive oil
2 garlic cloves, roughly chopped
100g pine nuts
100g fresh basil
100g Parmesan, grated
2 courgettes, sliced (350g)
200g pack Organic Edamame & Mung Bean Fettuccine
Method
Heat 1 tbsp of the oil in a frying pan and fry the garlic and pine nuts for 1 minute until golden. Add to a food processor with the fresh basil, remaining oil and Parmesan, blitz to a coarse paste, season to taste.
Meanwhile, add the courgettes to the frying pan and fry for 4-5 minutes until tender.
Cook the fettuccine according to pack instructions, drain and return to the pan. Stir in the pesto and the courgettes and serve.