For those looking to celebrate, Spaghetti for beginner chefs try our Organic Edamame and Mung Bean Fettuccine in a Light Pesto Sauce for those who like mix things up in the kitchen.
- 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
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.
Types of Italian Pasta and Pasta Names - While you clearly don’t have to be limited to only using the prescribed pasta shape with that sauce you’re cooking, you might want to broaden your pasta horizons a bit from the shapes you’re already familiar with. Here’s a little Italian pasta primer to help you learn about some of the more than 350 different kinds of Italian pasta out there. Check your local market to see how many are available where you live!