Pesto Edamame Pasta


This is a fresh, light and quick pasta dish just in time for the warm spring weather. You can easily veganize this dish by omitting the cheese and opting for a vegan pesto! 

Food terminology: “al dente” is an italian term pronounced al den-tey meaning slightly firm textured pasta. Practice pronouncing this term at home when making pasta for a more authentic italian experience. I am known to mispronounce this term. 

Pesto Edamame Pasta (recipe adapted from thekitchn


Spaghetti (enough to fill your index finger and thumb when they make a circle) 
1/4 cup basil pesto (I used store bought)
handful of spinach 
1 cup edamame beans (frozen, shelled)
1 cup green peas (frozen) 
1/4 cup pine nuts (crushed) 
juice from 1/2 a lemon
parmesan cheese (optional)
salt and pepper to taste 



1. Boil a large pot of water for pasta. Once boiled add a healthy tablespoon of salt, and the pasta. Cook until al dente (see above for pronunciation) and drain. Place pasta back in warm pot. 

2. Meanwhile boil a separate medium sized pot of water for the peas and edamame beans. When the water has boiled place the frozen peas and beans in the water and simmer for 4-5 minutes. Drain. 

3. In the pot with drained pasta, mix spaghetti with pesto until well coated. Add more pesto if desired. Next mix in nuts, spinach, peas and beans, mix until spinach is slightly wilted. Note that not all of the spinach will wilt, which adds to the variety of texture in this dish. Add the squeezed lemon and serve topped with cheese if desired. 




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