Ingredients

• ¾ cup almonds, roasted
• 2 cloves garlic
• Ground black pepper to taste
• ½ cup rocket
• 1 cup baby spinach leaves
• ¼ cup extra virgin olive oil
• 400g pasta (could use spelt or legume pasta)
• 2 medium pears, cored, cut into eight wedges
• 2 x 125g can edamame beans
• 1/3 cup parmesan, shaved

Method

1. In a food processor blend the almonds, garlic, baby spinach leaves, black pepper and gradually add in the olive oil blending until all combined. Season with a little salt.
2. Cook pasta in a large saucepan of boiling water until tender. Drain and reserve ½ cup of liquid. Return pasta to the saucepan and cover to keep warm.
3. Heat olive oil in a large frying pan over medium heat and add the pears, cooking each side for around 2 minutes until golden, add in the edamame beans and heat just a little. Drain on paper towel.
4. Add the nut paste to the pasta and the reserved water, do not heat. Mix through to coat the pasta.
5. Add the pear and bean mixture to the pasta and add in the rocket, tossing through gently.
6. Serve with a sprinkle of parmesan cheese and a drizzle of extra virgin olive oil.