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Edamame Pesto Pasta

Serving Size

6

Ingredients

  • 10 oz. edamame pasta (1 package)
  • 2 cups baby spinach
  • ½ cup basil leaves
  • ½ cup pine nuts
  • ¾ cup parmigiano reggiano
  • 3 garlic (cloves, peeled and diced)
  • 3 tbsps lemon juice
  • ½ cup extra virgin olive oil
  • 1 ¼ cups ricotta cheese
  • 10 oz. Sun-dried tomatoes (in oil)

Directions

  • Begin boiling water for pasta. Blend the spinach, basil, pine nuts, parmesan cheese, garlic, lemon juice, and olive oil in a food processor until completely smooth. Add more lemon or olive oil as needed to blend to desired consistency and salt and pepper to taste. Set aside
  • Add edamame pasta to boiling water, and once the pasta is cooked, immediately mix in ricotta. Add pesto and top with sun-dried tomatoes. Enjoy!

Notes

Allergens: Double-check that the pasta you buy is egg-free and gluten-free if that is what you want! No Pine Nuts: Substitute walnuts or almonds More Flavor: Add Italian spices and herbs to taste More Veggies: Mix in sautéed mushrooms, peas, corn, or cooked carrots No Edamame Pasta: Substitute edamame pasta for black bean, chickpea, brown rice, or quinoa pasta. More Protein/Non-vegetarian : Add ground beef or turkey!

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