Quinoa-coated salmon & sweet potato fishcakes
Make some quick and easy salmon fishcakes with a lovely quinoa coating. Perfect served with peas and vegetables or a side salad
Creamy edamame pesto pasta with rocket salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g spaghetti
- 350g frozen edamame beansshelled
- 50ml extra virgin olive oil
- 50g cashew nuts
- 2 garlic cloves
- 50g parmesanor vegetarian alternative, plus extra to serve
- 90g rocket leaves
Nutrition: Per serving
- kcal637
- fat29g
- saturates6g
- carbs64g
- sugars2g
- fibre8g
- protein27g
- salt0.3g
Method
step 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.
step 2
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.
step 3
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.
