Creamy edamame pesto pasta with rocket salad

SERVES 4 PREP 20 mins COOK 10 mins EASY V 300g spaghetti

350g frozen edamame beans,

shelled

50ml extra virgin olive oil 50g cashew nuts

2 garlic cloves

50g parmesan or vegetarian

alternative, plus extra to serve 90g rocket leaves

1 Cook the pasta following pack instructions. Meanwhile, put the frozen edamame in a bowl, pour over 2 tbsp of water and cook in the microwave on high for about 5 mins. Leave in the water, covered, for 2 mins more. Alternatively, simmer the edamame in a pan of boiling water for 2-3 mins.

3 To make the pesto, put 150g of the edamame, the oil, cashews, garlic, parmesan and some seasoning in a blender and whizz to a smooth paste. You can add up to 6 tbsp water to help it blend if the mixture is too thick.

4 Once the pasta is cooked, stir in the pesto and the remaining edamame, then serve with the rocket on the side and an extra grating of cheese, if you like.

GOOD TO KNOW calcium • folate • iron • 1 of 5-a-day

PER SERVING 637 kcals • fat 29g • saturates 6g •

carbs 64g • sugars 2g • fibre 8g • protein 27g •

salt 0.3g