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Edamame and Mung Pesto Fettuccine



.Not Suitable for freezing




minutes cooking time


  • 150ml extra virgin olive oil
  • 2 garlic cloves, roughly chopped
  • 100g pine nuts
  • 100g fresh basil
  • 100g Parmesan, grated
  • 2 courgettes, sliced (350g)
  • 200g pack Organic Edamame & Mung Bean Fettuccine 


  1. Heat 1 tbsp of the oil in a frying pan and fry the garlic and pine nuts for 1 minute until golden.
  2. Add to a food processor with the fresh basil, remaining oil and Parmesan, blitz to a coarse paste, season to taste.
  3. Meanwhile, add the courgettes to the frying pan and fry for 4-5 minutes until tender.
  4. Cook the fettuccine according to pack instructions, drain and return to the pan. 
  5. Stir in the pesto and the courgettes and serve.

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