Pasta with Edamame, Mint and Basil Pesto
A quick vegetarian pasta with a nice dose of protein.Katie Workman edamame, mint, pasta, pesto
Serving Size: 4 to 6
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.
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.
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 Pastas:
- 5-Ingredient Pasta #1: Thin Spaghetti with Fennel, Bacon and Parmesan
- 5-ingredient Pasta #2: Campanelle with Chicken, Sausage, Kale and Olives
- 5 Ingredient Pasta #3: Pasta with Creamy Sundried Tomato and Scallion Sauce
- 5-Ingredient Pasta #4: Whole Grain Penne with Zucchini, Tomatoes and Feta
- 5-Ingredient Pasta #5: Chicken and Mushroom Marsala with Rotelle
- 1 pound spaghetti or other long thin pasta
- 2 cups shelled edamame cooked according to package directions plus several minutes extra, until quite tender
- ⅓ 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
- 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.