Mung Bean Fettuccine with Squash in Light Pesto Sauce

Now that spring has finally arrived, I’m trying to eat healthier by utilizing fresh ingredients and by buying organic and natural foods. Even if you don’t eat organically every day of the week, try to incorporate organic & natural foods into your diet as often as you can. I admit, I don’t eat as healthy as I should every day of the week, but I do try to when I can.

Today’s guest post recipe utilizes the Explore Cuisine products that are all vegan, gluten-free, non-GMO and made from organic ingredients. Loaded with protein, iron, and fiber, these pastas are the perfect alternative to other glutinous pastas. Feel great knowing that you are serving a meal made from organic chickpeas, beans, and lentils!

Mung Bean Fettuccine with Squash in Light Pesto Sauce Recipe

7 oz. Explore Cuisine Edamame and Mung Bean Fettuccine – cooked and drained
2 large yellow squashes, peeled into ribbons with a peeler
3.5 oz. pecans – peeled & halved
1/2 cup pomegranate seeds
3 oz. pine nuts

LIGHT PESTO SAUCE

1 large bunch of fresh basil
2 cloves garlic
2 oz. olive oil
2 tbsp pine nuts
1/2 tsp coarse sea salt

Directions: Peel skin from garlic cloves, and chop into big chunks. Using a food processor, pulse basil, garlic, and nuts several times until finely chopped. Add the salt and olive oil, pulse until blended. Pesto may be thick, so add more olive oil for a looser consistency. Lightly toast the pecans, pomegranate seeds and pine nuts in skillet. Mix the fettuccine with the sauce, gently fold in the remaining ingredients. Serve immediately.

Disclosure: This is a guest post recipe that is courtesy of Explore Cuisine. You can visit the company’s website to learn more about their products and to print out some free recipes. They have a lot of various recipes on their website and most of them look really easy-to-prepare. No monetary compensation or product was received for this post.