Edamame Fettuccini with Edamame Pesto

Edamame Fettuccini with Edamame Pesto
I love adding different vegetables to pesto sauces to make all sorts of colourful pasta but green pesto is always a favourite. Edamame fettuccini is a gluten-free, high protein alternative, but you can also use wholewheat pasta.
Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 4
Edamame Fettuccini with Edamame Pesto


  • 200g Edamame fettuccini
  • Handful of cashew or pine nuts
  • 2 cloves garlic
  • 3cm chunk parmesan (omit if vegan) plus extra to sprinkle on top to serve
  • 30g or a handful fresh basil leaves
  • 300g Edamame (100g for pesto, rest for topping)
  • 6 tablespoons extra Virgin olive oil
  • Salt and chilli to taste & sprinkle on top

How to make

  • Add all the pesto ingredients into a blender or food processor and blend until smooth. Add a bit more olive oil if needed.
  • Cook the fettuccini according to the packet instructions. Edamame pasta cooks very quickly, so it only needs 1-2 minutes in boiling water.
  • Once cooked, drain and stir in the pesto.
  • Top with freshly grated Parmesan, the rest of the edamame beans and chopped chilli.

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