RecipesItalian
Edamame Pasta with Pesto & Greens
High-protein edamame pasta tossed through a fresh basil pesto with wilted greens — quick, green and satisfying.
Ingredients
- 250g edamame pasta
- 2 cups basil
- 2 tbsp pine nuts or walnuts
- 1 garlic clove
- 3 tbsp olive oil
- 2 tbsp parmesan
- 2 cups baby spinach
- Salt & pepper
Method
- 1
Blend the basil, nuts, garlic, olive oil and parmesan into a pesto.
- 2
Cook the pasta, saving a little water.
- 3
Toss the hot pasta with pesto and spinach so it wilts.
- 4
Loosen with pasta water and season.
Swaps & variations
- Any wholegrain or lentil pasta
- Dairy-free parmesan
- Add cherry tomatoes
Storing & freezing
Pesto keeps 5 days refrigerated; pasta best fresh.
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