This may looks like nothing more than green spaghetti but it is LOADED with super greens and plant-based protein with some good fats to boot! As summer turns to Fall, some of us may be feeling the pull towards comfort foods. This fits the bill without sacrificing balanced nutrition. Did I mention it's freakin' delicious and super easy to make?!
- 1 12-oz bag shelled edamame (frozen veg section)
- 1 bunch fresh basil leaves
- 2 cups super greens (or a couple big handfuls)
- 1/4 cup toasted pine nuts or toasted chopped walnuts
- 1/4 cup grated parmesan cheese (leave out for vegan or swap with nutritional yeast)
- zest and juice of one lemon
- 2 garlic cloves, pressed or minced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/3-2/3 cup extra-virgin olive oil
- 16 oz of your favorite pasta noodles, GF noodles or zoodles
- Defrost edamame in a colander under warm running water.
- Put basil, super greens, toasted pine nuts, grated cheese (optional), lemon zest and juice, garlic, red pepper flakes and sea salt into a food processor or BlendTec/Vitamix.
- Add a drizzle of oil and blend on low. Keep adding oil until everything is well-blended and smooth. You may need to stop and scrape the sides a couple times depending on thickness.
- Prepare pasta according to package directions or saute your zoodles in a little olive oil until they begin to soften.
- Reserve a cup of pasta water before draining. Then drain noodles and place in a large bowl. Dollop edamame pesto on top and stir to coat the noodles. If it seems thick, dilute with some of the reserved pasta water until you reach your desired consistency.
- Serve with torn basil leaves and option for cracked black pepper on top.
- This recipe makes plenty of edamame pesto for other uses like spreading on toast or in a sandwich!
- Pro tip! If you're an omnivore who wants to increase protein even more, buy a rotisserie chicken, chop it up and add it!