Buckwheat Coriander Pesto Spaghetti
Author: Elizabeth Peyton-Jones
Recipe type: MAINS
- 250g buckwheat spaghetti
- 100g shelled edamame
- 100g coriander
- 1 clove garlic, peeled
- 75ml olive oil
- 1 tbsp nutritional yeast
- Fresh lime
- Cook the buckwheat spaghetti according to the packet instructions.
- Add the shelled edamame in the last 2 minutes of cooking the spaghetti.
- Strain and rinse the spaghetti with cold water to prevent them from clumping together.
- In blender or food processor, blend the coriander, garlic, olive oil, and nutritional yeast together until smooth.
- Toss the pesto with the cooled spaghetti, divide into two portions and serve with fresh lime.
Recipe by EPJHealth at https://www.epjhealth.com/buckwheat-coriander-pesto-spaghetti/
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