• Bring a large pot of salted water to the boil. Add spaghetti and cook according to packet instructions until al dente. 

• Reserve ½ cup of pasta water, then drain.

• In a blender or food processor, combine Frisp Hearts of Palm, Frisp Edamame, basil, garlic, lemon juice, seeds, coconut oil, pinch of salt and pepper. 

• Blitz until smooth and creamy. If the mixture is too thick add a splash of the reserved pasta water until it reaches a silky pesto consistency. Return the cooked spaghetti to the pot. 

• Add the creamy pesto and toss well, adding a little extra pasta water if needed to coat everything evenly. Plate up and top with cherry tomatoes or crumbled feta, if using. Enjoy right away.

Special Thanks to Luba(Insta Handle: cook.vegetarian) for inspiring this post with amazing content.