Ingredients
100g brown rice pasta
2 tbsp vegan pesto
2 pinches sea salt
200g edamame beans
2 corn on the cobs, corns removed
2 tbsp sesame seeds
100g hummus
Directions
Boil the kettle. Pour the boiling water in a big pot with a pinch of salt.
Add the pasta and cook for 10 minutes (or as pack instructions).
Drain the pasta and return to the pot with the pesto, a pinch of salt,
edamame, your corn kernels and cook for 3 minutes. Serve with the
sesame seeds and hummus.
