Ingredients

• 1 cup - edamame (shelled), microwaved for a couple of minutes with a few tbsp of water until just tender.
• 1/2 cup - watercress leaves, chopped
• 4-5 cloves of garlic, chopped
• 1 cup - silken soft tofu
• 2 tsp - cumin seeds, powdered
• 1 tsp - red pepper flakes
• 1/4 cup - extra virgin olive oil
• 1/4 cup - capers, drained
• 1 cup - walnuts, toasted lightly and chopped coarsely
• 13.5-oz box of penne rigate pasta

How to Make Edamame Pesto

• Salt the pasta water and cook the pasta per package directions.
• To a food processor, add the edamame, tofu, garlic, watercress, cumin powder and red pepper flakes and salt.
• With the motor running, sprinkle in the olive oil until the pesto comes together in a smooth, creamy sauce with a lovely pale green colour.
• Remove the cooked pasta to a bowl and add the pesto sauce, capers and walnuts.
• Toss to coat the pasta evenly with the sauce.
• You can also add some pre-roasted vegetables like bell peppers and zucchini or even some sliced avocados.
• Recipe courtesy: Holy Cow Vegan