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Organic Edamame & Mung Bean Fettuccine With Courgette Ribbons, Pecans And Pomegranate Seeds With A Light Pesto Sauce
  1. Peel skin from garlic cloves, and chop into big chunks.
  2. Using a food processor, pulse basil, garlic, and nuts several times until finely chopped.
  3. Add the salt and olive oil, pulse until blended.
  4. Pesto may be thick, so add more olive oil for a looser consistency.
  5. Lightly toast the pecans, pomegranate seeds and pine nuts in skillet.
  6. Mix the fettuccine with the sauce, gently fold in the remaining ingredients. Serve immediately.
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