Yields: 4 Servings
- Blend first seven ingredients (kale through salt) in a food processor. Add cheese. Stream in olive oil while machine is running.
- Turn off and set aside.
- Saute ginger in a bit of olive oil, until crispy. Set aside.
- To a large pot, add 8 cups water and bring to a boil. When boiling, add Edamame Spaghetti. Cook for 4-6 minutes, until al dente or firm to the bite. Drain and rinse.
- Toss together spaghetti with carrots and pesto. Portion into 4 shallow, wide bowls. Sprinkle with ginger and toasted coconut.
Cooking Tip: Rinse under cold water after draining to stop the cooking.
Vegan alternative: Omit Parmesan cheese. Use a dairy-free vegan version, or a bit of nutritional yeast if you like, in its place