Edamame Pesto Pasta
This one is a little bit different to your typical basil pesto recipe, as it has some edamame beans, a great way to pack in a little bit of veggie protein!
SERVES 2
PREP TIME 5 MINUTES
COOKS TIME 15 MINUTES
DIFFICULTY EASY
Ingredients
180g edamame beans, frozen
3 cloves garlic
2 tbsp pine nuts (plus more for serving)
2 large handfuls basil (20g)
2 tbsp parmesan (optional)
Juice ½ lemon
1 tbsp olive oil
Wholemeal/brown rice penne
Handful sun-dried tomatoes, chopped
Handful spinach, chopped
Salt & Pepper
Dried chilli flakes
Method
1.
Bring a saucepan to the boil and cook the edamame beans for 3 minutes, then drain.
2.
Half fill a saucepan with water and bring to the boil. Cook pasta according to pack instructions.
3.
In the meantime, prepare the pesto. Add the edamame beans, garlic, pine nuts, basil, parmesan (if using), lemon juice, olive oil and salt to a food processor. Pulse on full speed until it forms a creamy paste. Scrape down the sides during pulsing if needed, and add a drizzle more olive oil if it is not blending together well.
4.
When the pasta is cooked, after about 10 minutes, drain and mix with a handful of spinach until it starts to wilt. Mix in the chopped sun-dried tomatoes.
5.
Add the pesto and stir well to coat the pasta. Season with pepper and dried chilli flakes and sprinkle over some pine nuts and parmesan, to taste.
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