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Edamame fettuccine with walnut pesto

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  • Vegetarian
  • Egg free
  • Peanut free
  • Sesame free
  • No added sugar

This pesto pasta recipe is guaranteed to be your new go-to dinner. Made with edamame pasta, it's super tasty.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + Cooling time
Edamame fettuccine with walnut pesto on a plate


  • 2/3 cup (70g) walnuts
  • 120g pkt Coles Australian Baby Spinach
  • 1/2 cup basil leaves
  • 2 garlic cloves
  • 1/3 cup (25g) finely grated parmesan
  • 120g pkt Coles Australian Baby Rocket
  • 1/4 cup (60ml) extra virgin olive oil
  • 200g pkt edamame fettuccine or spaghetti

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Spread the walnuts in a single layer on a baking tray. Bake for 5-10 mins or until golden. Set aside to cool completely.
  2. Step 2

    Place half the walnuts in a food processor. Add the spinach, basil, garlic, parmesan and half the rocket. Process until finely chopped. Season. With the motor running, add the oil in a thin, steady stream until well combined.
  3. Step 3

    Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well. Return pasta to the pan.
  4. Step 4

    Add the walnut mixture to the pasta in the pan. Toss to combine. Add the remaining rocket and toss to combine. Divide the pasta mixture among serving bowls. Season. Sprinkle with the remaining walnuts to serve.

    Serve with: finely grated parmesan, extra virgin olive oil and lemon wedges

Nutrition Information


Energy: 1438kJ/344 Cals (17%)

Protein: 17g (14%)

Fat: 30g (43%)

Sat fat: 4g (17%)

Carb: 4g (1%)

Sugar: 2g (2%)

Fibre: 7g (23%)

Sodium: 134mg (7%)