Recipe: Lemony Pesto Pasta with Edamame & Almonds Six Ingredients (and Salt) | The Kitchn

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Pesto Pasta with Lemon, Spinach, Edamame & Toasted Almonds serves 4 to 6

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.

via Recipe: Lemony Pesto Pasta with Edamame & Almonds Six Ingredients (and Salt) | The Kitchn.

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