Mung Bean Fettuccine with Almond Pesto
January 21, 2015
If you like pasta, these mung bean noodles have a great texture, taste very similar, and are loaded with fiber, protein, and iron. Not to mention they are gluten free.
- Prep: 15 mins
- Cook: 5 mins
1Follow instructions on the back of the package for cooking time. They cook quick and easy.
2While pasta was cooking, I prepared the rest: In a pan (on med heat), lightly drizzle olive oil. Add kale and mushrooms until soft then add the remaining ingredients.
3Stir frequently and add your pasta after about 3-5 mins.
4Pour your pesto over the mix and stir in. Keep on low heat until ready to eat.
1Once you have the skins off the almonds, place everything in a high powered blender or food processor and blend until desired consistency for your pesto! Sample away, you'll love it.
I soaked my almonds when I got up in the morning so they were good to go by dinner time.
You should be able to find this at your local health food store.