Edamame Fettucine with Walnut Pesto

Edamame Fettucine with Walnut Pesto

This quick and easy pasta dish with fresh garlic and basil makes a great meal on its own or you can add your favourite meat or seafood. On its own, this meal still provides a good amount of protein and healthy fats while being low in carbohydrates and sugar. Tip: Bake the walnuts the day before to save time.


  • ⅔ cup (70g) walnuts

  • 120g pkt baby spinach

  • ½ cup basil leaves

  • 2 garlic cloves

  • ⅓ cup (25g) finely grated parmesan

  • 120g pkt baby rocket

  • ¼ cup (60ml) extra virgin olive oil

  • 200g pkt edamame fettuccine


  1. Preheat oven to 180°C. Spread the walnuts in a single layer on a baking tray. Bake for 5-10 mins or until golden. Set aside to cool completely.
  2. Place half the walnuts in a food processor. Add the spinach, basil, garlic, parmesan and half the rocket. Process until finely chopped. Season. With the motor running, add the oil in a thin, steady stream until well combined.
  3. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well. Return pasta to the pan.
  4. Add the walnut mixture to the pasta in the pan. Toss to combine. Add the remaining rocket and toss to combine. Divide the pasta mixture among serving bowls. Season. Sprinkle with the remaining walnuts to serve. 

Recipe from Coles Magazine

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