Edamame and Mung Bean Fettuccine with Squash, Pecans and Pomegranate Seeds with a Light Pesto Sauce

We’re celebrating National Noodle Month with this delicious recipe from our friends at Explore Cuisine.

INGREDIENTS

• 7 oz. Explore Cuisine Edamame and Mung Bean Fettuccine – cooked and drained
• 2 large yellow squashes, peeled into ribbons with a peeler
• 3.5 oz. pecans – peeled & halved
• 1/2 cup pomegranate seeds
• 3 oz. pine nuts

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LIGHT PESTO SAUCE

• 1 large bunch of fresh basil
• 2 cloves garlic
• 2 oz. olive oil
• 2 tbsp pine nuts
• 1/2 tsp coarse sea salt

COOKING INSTRUCTIONS

• Peel skin from garlic cloves, and chop into big chunks.
• Using a food processor, pulse basil, garlic, and nuts several times until finely chopped.
• Add the salt and olive oil, pulse until blended.
• Pesto may be thick, so add more olive oil for a looser consistency.
• Lightly toast the pecans, pomegranate seeds and pine nuts in skillet.
• Mix the fettuccine with the sauce, gently fold in the remaining ingredients.
• Serve immediately.

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