Edamame Pesto Pasta

• total time: 1 minute

Ingredients

Protein per serving: 35g

Fibre per serving: 9g

Just a reminder that you can now order my book (link in bio) *Plant Protein* for 80+ delicious high-protein, plant-based recipes!

Ingredients (Serves 2)**

250g (~9 oz) rigatoni pasta (whole wheat preferred if available)

150g (1 cup) frozen edamame

25g (1/2 cup) fresh basil

30ml (2 tbsp) extra virgin olive oil *(Use code GIGIOLIVE10 for a discount on your first purchase on Citizen of Soil) AD-AFF*

Juice of 1 lemon

Zest of 1/2 lemon (+ extra for garnish)

1 tsp garlic granules

20g (2 tbsp) sunflower seeds

4 tbsp nutritional yeast

Salt & freshly cracked black pepper, to taste

Toppings

Sun-dried tomatoes, chopped

Fresh basil leaves

Plant-based parmesan (store-bought or homemade—recipe in my cookbook)

Directions

Bring a large pot of salted water to a boil. Add the frozen edamame and cook for 1 minute max. Remove with a slotted spoon and set aside.

Add the pasta to the same boiling water and cook until al dente. Reserve 1-2 ladles of pasta water before draining.

In a food processor, combine edamame, basil, olive oil, lemon juice & zest, garlic granules, sunflower seeds, nutritional yeast, salt, and black pepper. Blend until you achieve a pesto-like consistency—slightly grainy but spreadable.

Transfer the pesto to a large serving bowl. Add the cooked pasta along with the reserved pasta water and toss until well combined.

Divide into bowls and top with plant-based parmesan, sun-dried tomatoes, lemon zest, fresh basil, and a drizzle of olive oil.

Macros per serving:

775kcal-95C - 25F - 35P - 9g Fibre

Breakdown protein = (rigatoni 18, edamame 8, sunflower seeds 2.5, nutritional yeast 6)