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

A very quick (25-Minute!) vegetarian pasta with a nice dose of protein.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Italian
Servings: 6 People
Calories: 459kcal
Author: Katie Workman


  • 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


  • 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.


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