pesto pasta with lemon, spinach, edamame & toasted almonds

Ingredients:

  • 8 ounces spaghetti
  • 1/2 cup pesto
  • 8 ounces spinach
  • 2 cups edamame (shelled and shucked, the peas, not entire pods)
  • juice from 2 lemons (plus fresh lemon wedges for serving)
  • 3/4 cup almonds, crushed and lightly toasted

Heat a large pot of water to boiling, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto and spinach until combined (some spinach will wilt, some will stay firm — this is a nice contrast of textures). Finally, stir in the edamame and squirt the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds. Serves 4-6.

Source: The Kitchn

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One thought on “pesto pasta with lemon, spinach, edamame & toasted almonds

  1. Lovely and green! I never thought of edamame and almonds as an addition to a dish like this but I like the sounds of it. I think I will try this next time.

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