Organic Edamame and Mung Bean Fettuccine in a Light Pesto Sauce

Organic Edamame and Mung Bean Fettuccine in a Light Pesto Sauce//Explore Cuisine

Organic Edamame and Mung Bean Fettuccine in a Light Pesto Sauce

Prep Time

10 minutes

Cook Time

10 minutes


2 people

Looking for a way to celebrate October, National Pasta Month, without destroying your diet? We can help!

Today’s options go far beyond wheat or white and encompass a lot more options, such as plant-based, organic and gluten-free. In this recipe, we use an Organic Edamame and Mung Bean Fettucine that contains 27g protein is vegetarian-friendly and gluten-free.

Tossed in a light, homemade, pesto sauce this pasta is easy to put together and tastes incredible.

Click here for another simple and healthy pasta dish: Simple Vegan Chickpea Spaghetti.

This recipe is courtesy of Explore Cuisine.


  • 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 and halved
  • 1/2 cup pomegranate seeds
  • 3 oz pine nuts

For the Light Pesto Sauce

  • 1 large bunch of fresh basil
  • 2 cloves garlic
  • 2 oz olive oil
  • 2 tablespoons pine nuts
  • 1/2 teaspoon coarse sea salt


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



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