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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
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