Creamy edamame pesto pasta with rocket salad
About this recipe
Make a budget-friendly family meal with our quick and easy edamame pesto pasta. Use wholemeal spaghetti for added fibre if you prefer
Tags
Nutrition per Serving
Credits
chintalpatel
BBCGoodFood / Tasty
Rating
3.7 / 5
6 ratings
Directions
Cook the pasta following pack instructions. Meanwhile, put the frozen edamame in a bowl, pour over 2 tbsp of water and cook in the microwave on high for about 5 mins. Leave in the water, covered, for 2 mins more. Alternatively, simmer the edamame in a pan of boiling water for 2-3 mins.
To make the pesto, put 150g of the edamame, the oil, cashews, garlic, parmesan and some seasoning in a blender and whizz to a smooth paste. You can add up to 6 tbsp water to help it blend if the mixture is too thick.
Once the pasta is cooked, stir in the pesto and the remaining edamame, then serve with the rocket on the side and an extra grating of cheese, if you like.
Ingredients
Equipment needed
microwave, blender, bowl, frying pan
300g spaghetti
350g frozen edamame beans, shelled
50ml extra virgin olive oil
50g cashew nuts
2 garlic cloves
50g parmesan or vegetarian alternative, plus extra to serve
90g rocket leaves
Pricing
Breakdown by ingredient
Prices from Spoonacular (estimates only). Currency rates approximate.
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