Whole wheat pasta with edamame and mint pesto

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Edamame100 g
• Cherry tomatoes80 g
• Extra virgin olive oil1 teaspoon
• Mintto taste
• Lemon juiceto taste
• Saltto taste

Contains: gluten, soy,

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils, then add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes, until al dente.
2. Meanwhile cook the shelled edamame in a small pan of boiling salted water for 4 minutes, until tender; drain and rinse under cold water so they stay bright green.
3. Blend two thirds of the edamame with the olive oil, mint leaves, a little lemon juice, a pinch of salt and a little water until creamy.
4. Wash the cherry tomatoes and halve them.
5. Drain the pasta, keeping a small ladle of the cooking water, and dress it with the pesto, loosening if needed; top with the whole edamame and the tomatoes.