Edamame & Mung Bean Fettuccini With Courgette Ribbons, Pecans and Pomegranate Seeds and Pesto Sauce

Ingredients

• 7 oz Explore Cuisine Edamame and Mung Bean Fettuccine – cooked and drained
• 2 large yellow courgettes, peeled into ribbons with a peeler
• 3.5 pecans – peeled & halved
• 1/2 cup pomegranate
• Light Pesto Sauce
• 1 large bunch of fresh basil
• 2 cloves of garlic
• 1/4 cup olive oil
• 2 tbsp pine nuts
• 1/2 tsp coarse sea salt

Instructions

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.
4. Pesto may be thick, so add more olive oil for a looser consistency.
5. Lightly toast the pecans, pomegranate seeds and pine nuts in skillet.
6. Mix the fettuccine with the sauce, gently fold in the remaining ingredients. Serve immediately.