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.


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


  • 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.

2020 Kimberly Signature

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