Have I mentioned how much I love pasta? And pesto? They are the best, and a great combination. I’m into making pesto with whatever I have on hand, and experimenting with the colors and flavors I get from using different ingredients. For example, the cilantro avocado pesto I made was great for a cool pasta salad.
This time, I used cilantro again (but you could also use basil) and added edamame for color and some extra protein. The pesto ended up a beautiful shade of mint green. And don’t worry, it doesn’t taste like pasta with soybeans.
You have to try this! It’s quick and satisfying, and I really can’t get over the color! Also, I’m sharing it at this week’s Thursday’s Treasures. Go check out the great stuff everyone is posting!
Ingedients (serves 4-6):
1 pound penne or other cut pasta
1 cup frozen shelled edamame
3/4 cup olive oil
1-2 cloves garlic
1 cup freshly grated parmesan cheese, divided, plus extra for serving
Sea salt to taste
1 cup loosely packed fresh cilantro
1/4 cup pine nuts, toasted (optional)
Blanch the edamame by cooking it in boiling water for 3 minutes or until tender. Drain and set aside to cool slightly.
Cook the pasta until al dente, reserving one cup of the pasta water. Drain and set aside.
In a food processor, combine the edamame, garlic, 1/2 cup of parmesan cheese, cilantro, and a pinch of salt. With the motor running, add the olive oil in a steady stream. Taste the pesto to see if it needs more salt.
When the pasta is done, stir in the remaining 1/2 cup of parmesan cheese. Stir in the pesto, and add pasta water as necessary to thin out the sauce. Serve hot with additional parmesan for sprinkling.
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