Edamame Pesto Pasta


To compliment today’s Tablescape post {here}, I wanted to share the delicious pasta that I whipped up in my Villeroy & Boch New Wave Pasta bowls. I love this pasta recipe because it’s packed with protein, has tons of fiber, and is vegan!! And with all the family visiting this Holiday season, it’s great to have an easy recipe on hand that can be dinner for the whole family! Hope you enjoy!
Ingredients:

For the vegan edamame pesto:

  • 1Β cupΒ cooked edamameΒ (drained if thawed)
  • 6Β cupsΒ loosely-packed baby spinach leavesΒ (6 oz)
  • 1Β bunchΒ basilΒ (0.75 oz)
  • 1/4Β cupΒ plain, unsweetened non-dairy milk
  • 1/2Β lemonΒ juiced
  • 1/2Β tspΒ saltΒ scant

For the edamame pesto pasta:

  • 8Β ozΒ dry pasta of choiceΒ (I use whole wheat bowties)
  • 1Β tspΒ olive oil
  • 2Β shallotsΒ diced
  • 3Β clovesΒ garlic
  • 1/2Β cupΒ reserved pasta cooking water

Instructions thanks to YupitsVegan.com:

Make the pasta:

  1. Bring a pot of salted water to a boil, and cook your pasta until al dente, following package directions. Reserve 1/2 cup of the cooking liquid, and then drain the pasta without rinsing it.

Make the vegan edamame pesto:

  1. Add the edamame to your food processor and pulse a few times until broken up fairly small.
  2. Add the spinach, basil, nondairy milk, lemon juice, salt, and pepper, and continue to pulse, stopping to stir and scrape the sides if needed, until the spinach and basil are finely chopped.
  3. Add more lemon juice, salt and pepper to taste if desired, and set aside.

Finish the edamame pesto pasta:

  1. In a large pan, heat olive oil over medium heat and add the shallot. Continue to cook, stirring occasionally, until the onion is softened and browning slightly. (Note: to save time, you could begin this step while the pasta is still cooking).
  2. Add the garlic and cook for just about 60 seconds more, stirring occasionally, until the garlic is fragrant.
  3. Add the cooked pasta, reserved pasta water, and pesto and fold everything together gently (I use a silicone spatula for this part). Reduce the heat to medium-low and cook, stirring frequently, until the sauce has thickened slightly and clings to the pasta, and is warm throughout. Remove from the heat and adjust seasoning to taste. Serve warm. The pasta is best eaten immediately; otherwise, fold in a light drizzle of olive oil before storing leftovers and keep in the fridge for up to 3 days.

Enjoy a delicious dinner!!

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Photography by yesi of simply lively

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