With an estimated glycaemic load of 12.2, classified as medium,  this vegetarian broccoli pesto pasta with edamame is another blood-sugar friendly recipe. It is rich in fibre, quality protein and many essential vitamins and minerals including

• Iron, providing 2.8 mg or 20% of the daily recommended nutrient intake (RNI) for women
• Zinc, providing 2.5 mg or 24% of the daily RNI
• Vitamin A, providing 225 mcg or 28% of the daily RNI
• Folates, providing 80 mcg or 20% of the daily RNI for women. 

How to Cook

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Ingredients

• 200g wholewheat pasta
• 400g edamame beans, cooked
• 160g mixed baby leaves (rocket [arugula], spinach, watercress) 
• Chilli flakes

For the Pesto

• 1 cup cooked broccoli florets
• 5g fresh basil 
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons parmesan cheese or nutritional yeast
• 2 tablespoons sunflower seeds
• 2 tablespoons fresh lemon juice
• 2 garlic cloves
• Pinch of salt

Directions

Cook the pasta according to the packet instructions. Cook until al dente, then drain, reserving some pasta water. 

Put broccoli, basil, olive oil, parmesan, lemon juice, garlic and salt in a food processor and pulse until combined.

Add pesto sauce to pasta with a bit of pasta water if necessary to loosen. Stir in baby leaves and edamame and season with a pinch of salt and black pepper. 

Serve pasta with baked salmon. Garnish with chilli flakes and extra parmesan if you wish. 

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