i just came home from a lovely weekend visiting the gothenburg film festival. more about that later.point is, after a weekend of delicious pizza eating, beer tasting and vegan chocolate overdosing, i'm in the mood for some freshness. so i give you : golden beet pasta with edamame pesto !   you can of course use red beet root instead, i just like this colour combo. the pesto is oil free, and low-fat. edamame beans have enough fat naturally to carry a pesto without adding oil or nuts. but if you feel like something a bit more heavy, just add some pine nuts or tahini to the mix.also, if you're in a land of snow (like i am) you might feel like eating hot food. if so, just super quickly toss the beet root pasta in a hot, dry pan and add in the pesto, and it will be both fresh and hot ^^golden beet pasta with edamame pesto:2-4 golden beet root (or whichever colour you prefer), depending on size2 dl (a bit less than 1 cup) edamame beans1 dl (a bit less than 1/2 cup) basil, chopped1 clove of garlic, minceda squeeze of lemon juice, after taste1 tbsp nutritional yeast (optional)a couple of tbsp of watersalt and pepper, after tastespring onion, sliced for garnishnutritional yeast, for garnishinstructions:- peel the beet root and make noodles using a spiralizer, or grater- very quickly steam or boil the edamame beans. let cool off a bit- add beans, basil, garlic, lemon juice, nutritional yeast (if using but i highly recommend you do), salt and pepper to a food processor or blender. blend until smooth, adding a tbsp of water at a time until wanted consistency- portion the pesto on a plate with a piping bag (or use a plastic bag with a cut off corner). twirl the pasta with a fork and place on top of the pesto. garnish with spring onion and nutritional yeast (if using). done !  hope you try this recipe out and like it as much as i do. let me know what you think if you try it !enjoy your beautiful sunday bbslove // jenny