Edamame Pesto Pasta
1 box 7 Grains Organic Edamame Protein Pasta
2 cups fresh basil leaves, large stems removed
3 tbsp cashew nuts
3 cloves garlic, peeled
1 tbsp Lemoncito Purée
4 tbsp nutritional yeast**
3 tbsp extra virgin olive oil***
1/4 tsp sea salt
3 tbsp water
Cook Organic Edamame Protein Pasta in boiling water for 4-5 minutes. Drain and set aside.
In a food processor or a blender; combine the basil leaves, cashew nuts, garlic, Lemoncito Purée, nutritional yeast, olive oil, and sea salt. Blend/mix on until a loose paste forms.
Add 1 tbsp water at a time until the desired consistency is reached – a thick but pourable sauce. Add more as needed.
Taste and adjust flavor according to taste preference by adding more nutritional yeast, salt, or nuts. This pesto sauce can also be used as a salad dressing and a dip for toasted bread. Make more and store in a covered glass jar. Store in the fridge up to one week.
Serve Organic Edamame Protein Pasta with pesto sauce and top with more fresh basil leaves and raw cashew nuts.
*You can also use this recipe with Yellow Soybean Protein Pasta.
**You can also use Parmesan cheese instead of nutritional yeast.
***For an oil-free option, feel free to substitute the extra virgin olive oil with Skinny Soup Base diluted in water or just plain water.
*** More recipes available on our INSTAGRAM and FB account.