Ingredients

• 1 cup - edamame (shelled)
• 1/2 cup - watercress leaves (chopped)
• 4-5 cloves - 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)
• 1 (13.5-oz) box - penne rigate pasta

How to Make Penne Rigate with Creamy Edamame Pesto

• Cook edamame in a microwave for a couple of minutes with a few tbsps of water until just tender.
• In salt water, cook the pasta as per package directions until al dente.
• To a food processor, add the edamame, tofu, garlic, watercress, cumin powder and red pepper flakes. Add salt to taste.
• With the motor running, drizzle in the olive oil until the pesto comes together in a smooth, creamy sauce in a 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.
• Recipe courtesy: Holy Cow Vegan