- 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