Ingredients
6 total- 75 g of walnuts, roughly chopped
- 300 g of fresh or frozen and defrosted edamame beans
- 50 ml of olive oil, plus 2 tbsp
- 300 g of buckwheat noodles
- 200 g of baby spinach
- 2 avocados, diced
Method
3 stepsStep 1
With a pestle and mortar, bash half the walnuts and half the edamame beans to a coarse pesto-style paste, then slowly pour in 50ml olive oil, stirring until smooth and incorporated. Season well to taste.
Step 2
Cook the noodles as per pack instructions, adding the remaining edamame for the final minute of cooking. Drain, rinse under cold running water, then return to the pan and toss over a medium-high heat with 2 tbsp olive oil.
Step 3
Add the pesto, spinach and avocado to the pan, then toss everything together until coated and combined; season to taste. Serve topped with the remaining walnuts. Keep leftovers in an airtight container in the fridge for up to 2 days.