Winter Vegetable Pesto with Slendier Edamame Fettuccine

Serve : 4

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  • 1 packet of Slendier Edamame Fettuccine
  • 1 head of broccoli separated into florets, thick stems removed
  • 1 small bunch of kale, torn
  • 1 cup (packed) fresh mint leaves
  • 1 garlic clove
  • ¾ cup walnuts, lightly toasted and crushed
  • 1 lemon, zested and juiced
  • 2 teaspoons of freshly cracked pepper
  • 3 teaspoons nutritional yeast (or parmesan)
  • Salt
  • ½ extra virgin olive oil


1. Bring a large pot of water to a boil and season it generously with salt. About 2-3 tablespoons. Once boiling, add the broccoli florets and cook until bright and tender. About 5 minutes. Use a slotted spoon to remove the broccoli and place it in a food processor. In the same pot, add the kale and mint and cook for 30 seconds. Then place in the food processor with the broccoli.

2. Cook Slendier Edamame Bean Organic Fettuccine according to package instructions.

3. Pulse the broccoli mint and kale in the food processor until smooth. You made need to scrape down the side of the bowl occasionally. Add the garlic clove, ¼ cup of walnuts, lemon zest, pepper and nutritional yeast and pulse to combine. With the food processor running, slowly drizzle in the olive oil. Taste the mixture and adjust seasoning with salt if needed.

4. Once pasta is cooked, drain and add the pasta to a large non-stick saucepan along with the lemon juice and pesto. If the mixture seems too thick, add some water, a couple of
tablespoons at a time. Taste and adjust for seasoning.

5. To serve, divide the pasta between two bowl. Garnish with the remaining walnuts, some
cracked pepper and a drizzle of olive oil.

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