You know how much I swear by my meal prep, but sometimes, there’s a special kind of joy in cooking something fresh, 'from scratch,' right on the spot! This recipe is exactly what you need for those moments when you want something quick, yet truly special. Today, I’m bringing you al dente pasta tossed in a homemade pesto made with creamy edamame and fresh wild garlic. It’s a dish that’s absolutely bursting with bold, fresh aromas, and even though it comes together in just 10 minutes, the flavor is a total gourmet experience. If you’ve been looking for the perfect taste of spring, you’ve just found it!
Vegan, soy free | Serves 2 | MAIN
Ingredients:
- 200g pasta of choice (I used linguine)
- 2 heaped tablespoons wild garlic edamame pesto
- 3 tablespoons hemp hearts (shelled/hulled hemp seeds) & extra for serving
- Salt and pepper
- 1/2 teaspoon dried oregano
- A handful of cherry tomatoes
Steps:
1.Boil the pasta according to the package instructions, in salted water.
2.Drain the pasta (keep a little bit of the pasta water) and them in a large bowl.
3.Mix in the pesto, along with the hemp hearts, oregano and a generous crack of black pepper.
4.Add some of the pasta water if needed.
5.Serve them and add the cherry tomatoes on top and sprinkle some extra hemp hearts.
Enjoy!