Edamame Pesto Pasta stirs up a lot of controversy at the Garden Dish offices. Some love it, saying it’s the best pesto they’ve ever eaten, and some can’t get past the green factor. If you can’t get bright green food past your lips then you may want to skip this one. But if you love creamy texture, and the heady aroma, and flavor, of basil – then prepare to be amazed. And check out the fiber content! Ooh baby.
If you’re not familiar with edamame, they are green soybeans (meaning fresh soy beans rather than dried soy beans). You can find them with the frozen vegetables in your grocery store. They come either shelled (without the outer pod), or unshelled (with the outer pod). Buy the shelled edamame for this recipe, you don’t want the tough, fibrous, outer pod, which is not supposed to be eaten. You want the inner soft, delectable, green beans for this recipe. Unshelled edamame are great for snacking though.
Edamame Pesto Pasta
Ingredients
- 1 16 oz pkg - whole-grain spaghetti
- 1 12 oz pkg - shelled edamame
- 1 1/2 cups - soy milk, plain and unsweetened
- 1 Tbs - lemon juice
- 4 tsp - miso, mellow white
- 1/3 cup - fresh basil, firmly packed
Instructions
- Cook the edamame according to the package directions. Drain and set aside.
- Cook the pasta according to the package directions. Drain and set aside.
- While the pasta is cooking, blend the edamame, soy milk, basil, lemon juice, and miso in a food processor until smooth and creamy. Salt to taste.
- To serve, plate the pasta and ladle some of the sauce on top.
Nutrition Information
Nutrition (per serving): 496 calories, 65% calories from carbohydrates, 20% calories from protein, 15% calories from fat, 17.6g fiber.
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