Freshly grated parmesan and red pepper flakesto serve
Instructions
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.
Notes
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.