Pasta with Edamame, Mint and Basil Pesto / Mia / Katie Workman / themom100.com

This was born of some leftover Mint Basil Pesto, and my desire to work edamame into every dish I can. I think edamame are one of the most perfect foods on earth.  If I ever get another dog I may name him Edamame.

No offense to my current perfect dog, Cooper.

Pasta with Edamame, Mint and Basil Pesto / Mia / Katie Workman / themom100.com

Cook the edamame longer than you normally would – you want it pretty soft so that when you blend it up with the pesto it becomes incorporated in the sauce, rather than chunky.  You could add some Parmesan into the pesto itself, or just pass it one the side and let people serve themselves.

And this is another moment for a nut-free pesto, or nut free if you want it to be. I’m allergic to nuts, which is why I am always making nut-free pestos, but when you are cooking for any kids (or anyone) you don’t know, it’s so smart to double check, and when in doubt leave them out.

This pesto is so bright and clean and delicious, and the edamame add wonderful texture and protein, so no one will miss the nuts. You can also pass a small bowl of toasted pine nuts at the table if you want to offer the option of that extra crunch to those who can partake.

Pasta with Edamame, Mint and Basil Pesto / Mia / Katie Workman / themom100.com

I can’t quite count this as a five ingredient pasta, because there is the Mint Basil Pesto which contains a handful of ingredients….but it’s damn close.

Other 5-Ingredient Pasta Recipes:

Pasta with Edamame, Mint and Basil Pesto / Mia / Katie Workman / themom100.com

Pasta with Edamame, Mint and Basil Pesto

A very quick (25-Minute!) vegetarian pasta with a nice dose of protein.
Yield: 6 People
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 pound spaghetti or other long thin pasta
  • 2 cups shelled edamame cooked according to package directions plus several minutes extra, until quite tender
  • cup Mint Basil Pesto or use a store bought pesto of your choice
  • 3 tablespoons extra virgin olive oil
  • Freshly grated parmesan and red pepper flakes to serve

Directions

  • Cook the pasta according to package directions, and drain, but reserve about one cup of the pasta cooking water.
  • Meanwhile, place the edamame and pesto in a food processor or blender and blend until pureed. Scrape down the sides, add ½ cup of the water and the olive oil, and blend til smoothish and somewhat fluffy. Toss the edamame pesto with the hot cooked pasta, and add up to another ½ cup of the pasta cooking water to loosen the pesto so that it coats the sauce nicely.
  • Serve hot, passing the Parmesan at the table.

Nutrition Information

Calories: 459kcal | Carbohydrates: 63g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 137mg | Potassium: 394mg | Fiber: 5g | Sugar: 4g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg

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