Edamame and Mung Bean Fettuccine with Courgette Ribbons, Pecans and Pomegranate Seeds

Explore Cuisine
Edamame and Mung Bean Fettuccine in white bowl on top of wooden board, with olive oil, peppercorns, fork and blue dish cloth in background
Serves 4
Print recipe
  • Prep time 15 mins
  • Cook time 15 mins
  • Ready time 30 mins

A colourful and creative protein-packed pasta dish which is naturally gluten free.

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For the pasta

  • 1 box edamame and mung bean fettuccine, cooked, rinsed and drained
  • 1 large yellow courgette, peeled into ribbons with a peeler
  • 5 pecans, peeled and halved
  • 8 tablespoons pomegranate seeds

For the pesto sauce

  • 1 large bunch fresh basil
  • 2 cloves garlic
  • 4 tablespoons olive oil
  • 2 tablespoons pine nuts
  • ½ teaspoons coarse sea salt


Peel the skin from the garlic cloves, and chop into big chunks.

Using a food processor, pulse the basil, garlic, and nuts several times until finely chopped. Add the salt and olive oil, then pulse until blended. The pesto may be thick, so add more olive oil for a looser consistency.

Lightly toast the pecans and pine nuts in a skillet.

Mix the fettuccine with the sauce and gently fold in the remaining ingredients.

Serve immediately.


Additional notes

Recipe courtesy of Explore Cuisine

Explore Cuisine produces and distributes innovative foods using plant-based high-quality organic ingredients. Their selection of pasta and noodles from across the globe integrates beans, chickpeas, lentils and rice to provide consumers with nourishing meals that are easy, quick, colourful, tasty and naturally gluten free.

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