Edamame Basil Pesto Rigatoni

Method

1. 1 Bring a large pot of salted water to a boil. Add the frozen edamame and cook for 1 minute max. Remove with a slotted spoon and set aside.
2. 2 Add the pasta to the same boiling water and cook until al dente. Reserve 1-2 ladles of pasta water before draining.
3. 3 In a food processor, combine edamame, basil, olive oil, lemon juice & zest, garlic granules, sunflower seeds, nutritional yeast, salt, and black pepper. Blend until you achieve a pesto-like consistency—slightly grainy but spreadable.
4. 4 Transfer the pesto to a large serving bowl. Add the cooked pasta along with the reserved pasta water and toss until well combined.
5. 5 Divide into bowls and top with plant-based parmesan, sun-dried tomatoes, lemon zest, fresh basil, and a drizzle of olive oil.