This recipe is as simple as cooking the pasta—chickpea pasta is used but any gluten-free variety will do—and mixing it with sauce. OK, the sauce is made from scratch, but all you have to do is blend together edamame, garlic, basil, lemon, olive oil, and sea salt to create the protein-packed, vegan pesto. Top with hemp seeds, and if you’re craving a bit more veg, toss in chunks of roasted broccoli.
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