This dish was delicious, a bit of a twist on traditional pesto,
and little asian inspired with all of the edamame.
For the pesto:
-1/4 cup olive oil
-2 cloves garlic
-big handful of basil
-about 10 shitake mushrooms
-a splash of tamari
-1/4 cup of cashews
-a handful of dried soybeans
Throw everything in a food processor and pulse, I left mind a little chunky
but feel free to puree
Chop up a few leeks, and lightly fry with a cup of edamame
and a little butter.
Boil the pasta (I used gluten free brown rice fettucini)
Then toss pasta with leeks, edamame, and pesto.
Top with a little fresh basil and dried soybeans!