Edamame Spaghetti Pesto

Edamame Spaghetti Pesto

Servings

4

Prep time

Cook time

Recipe


Ingredients

  • 1 box Explore Cuisine Edamame Spaghetti
  • Kosher salt
  • ½ cup roasted almonds, unsalted
  • 4 cups fresh flat-leaf parsley leaves
  • ¾ cup fresh chives, chopped
  • 150g fresh parmesan / vegan alternative, finely grated
  • Freshly ground black pepper

Method


  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 500mL pasta cooking liquid.
  • Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil and parmesan. Process until smooth. Season pesto with salt and pepper.
  • Toss pasta and pesto in a large bowl, adding pasta cooking liquid in small amounts until saucy. Season with salt and pepper.

  

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