Step One: Cook your vegetables

• 1 head of broccoli separated into florets; thick stems removed
• 1 small bunch of kale, torn
• 1 cup (packed) fresh mint leaves

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 for a short time until they are bright and tender. 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.

Step Two: Prepare your Slendier Edamame Fettuccine

• 1 packet of Slendier Edamame Fettuccine

Cook Slendier Edamame Fettuccine according to package instructions.

Step Three: Make your pesto

• ¼ cup walnuts, lightly toasted and crushed
• 1 lemon, zested and juiced
• 1 garlic clove
• 3 teaspoons nutritional yeast (or parmesan)
• Broccoli, kale and mint you’ve cooked in step one

Pulse the broccoli, mint and kale in the food processor until smooth. You may need to scrape down the side of the bowl occasionally. Add the garlic clove, ¼ cup of walnuts, lemon zest (reserve the juice for the final step), 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.

Bringing the dish together

• 1/2 cup walnuts, lightly toasted and crushed
• Juice of one lemon
• Olive oil and black pepper

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.

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