Vegan Avocado Pesto Fettuccine Pasta
Ingredients
- 8 oz organic edamame and mung bean fettuccine
- 1/2 cup pasta water
- 2 handfuls arugula
- 1 big handful fresh basil
- one handful whole black pepper
- cayenne to taste
- 1/4 cup olive oil (plus more if needed)
- 2 tsp nutritional yeast
- 1 garlic clove
- juice of one lemon
- 1 avocado
- salt to taste
- cherry tomatoes for garnish
Preparation
Cook 8 oz organic edamame and mung bean fettuccine, then drain and save pasta water
Blend all ingredients, adding more pasta water if needed for a smooth sauce
Garnish with cherry tomatoes and fresh basil
