Pasta with Edamame Pesto

Circle B Kitchen

Recipe adapted from The Kitchn

Serves 4-6

I really loved the idea of this edamame pesto sauce that I found on The Kitchn website, but I didn’t think it needed the ½ cup of olive oil in their recipe. I cut way back on that and added a little parmesan cheese and some lemon juice to brighten the flavors and it turned out pretty incredible. Enjoy!

1 cup edamame, cooked and shelled, a few whole beans reserved

1/4 cup roasted almonds

1 cup fresh mint or basil, a few small sprigs reserved

1 small clove of fresh garlic

1/3 cup grated parmesan cheese

1 ½ tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

3 tablespoons water

1 teaspoon salt

1 pound pasta (I used whole grain spaghetti)

Start a large pot of salted water to boil. Combine the edamame, almonds, mint (or basil), garlic, olive oil, water, parmesan cheese and seasonings in a bowl of a food processor or blender and blend until smooth. Add more water or olive oil if the pesto seems too thick.

Meanwhile, cook the pasta until al dente, drain, reserving a cup of the pasta cooking water. Return the pasta to the pot and stir in the pesto, adding some of the cooking liquid to keep the sauce loose. Taste for seasonings.

Serve with a sprinkling of the reserved edamame, grated parmesan cheese and chopped herbs.