This pasta recipe can be served warm or cold. Don't be afraid to add leftover vegetables to this versatile recipe!
Preparation
15
min
Cooking
10
min
Portion
4
Ingredients
- 340 g (3/4 lb or 4 cups) pasta of your choice (see notes)
- 375 ml (1 ½ cups) frozen edamame, thawed
- 125 ml (½ cup) fresh basil
- 60 ml (¼ cup) pumpkin seeds
- The juice of half a lemon (or 30 ml / 2 tbsp)
- 80 ml (1/3 cup) Fody Mapple Dijon Dressing (see notes)
- 60 ml (¼ cup) water
- Pepper and salt, to taste
- 750 ml (3 cups) arugula
Topping (optional)
- Grated Parmesan cheese
- Nutritional yeast
- Fresh herbs
- Pumpkin seeds
- Lemon wedge
- Green onions
Note: For a low FODMAP version, use quinoa and rice pasta.
You can also substitute this dressing with the Dijon Mustard Dressing from ÉquipeNutrition.
Preparation
- In a pot of boiling water, cook the pasta according to the package instructions.
- Meanwhile, place edamame, basil, pumpkin seeds, lemon juice, dressing, water, pepper, and salt in the bowl of a food processor. Let the processor run for about 5 minutes or until a smooth puree is obtained.
- Add water, one teaspoon at a time, if needed.
- Mix the well-drained pasta with the edamame mixture and arugula. Add desired toppings when serving.
Note: The edamame pesto can also be used as a dip to accompany your raw vegetables.
Notes
Can be stored in the refrigerator for 3 days and does not freeze.
Créatrice culinaire
