Ingredients:

• 1 cup – edamame (shelled)
• 1/2 cup – Watercress leaves (chopped)
• 4-5 Cloves – Garlic (chopped)
• 1 cup – silken soft Tofu
• 2 tsp – Cumin seeds (powdered)
• 1 tsp – red pepper flakes
• 1/4 cup – extra virgin Olive oil
• 1/4 cup – capers (drained)
• 1 cup – Walnuts (toasted lightly and chopped coarsely)
• 1 (13.5-oz) box – penne rigate Pasta

Method:

1. Cook edamame in a microwave for a couple of minutes with a few tbsps of water until just tender.
2. In salt water, cook the pasta as per package directions until al dente.
3. To a food processor, add the edamame, tofu, garlic, watercress, cumin powder and red pepper flakes. Add salt to taste.
4. With the motor running, drizzle in the olive oil until the pesto comes together in a smooth, creamy sauce in a pale, green colour.
5. Remove the cooked pasta to a bowl and add the pesto sauce, capers and walnuts.
6. Toss to coat the pasta evenly with the sauce.
7. Recipe courtesy: Holy Cow Vegan