Description
This vegetarian broccoli pesto pasta with edamame is another blood-sugar friendly recipe. It is rich in fibre, protein and many essential vitamins and minerals.
Ingredients
Scale
- 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
Instructions
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.
Nutrition
- Serving Size: Per serving
- Calories: 426kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 20.2g
- Saturated Fat: 3.9g
- Unsaturated Fat: 9.1g
- Trans Fat: 0.09g
- Carbohydrates: 37.3g
- Fiber: 10.6g
- Protein: 24.1g
- Cholesterol: 7mg