Penne Rigate with Creamy Edamame Pesto

Recipe by
Total Time:
40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Assemble Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 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