Edamame Spaghetti With Kale Cilantro Pesto

Servings: 4 yield(s)
  • 8 oz Explore Cuisine EDAMAME SPAGHETTI (1 box)
  • 1 cup Kale (chopped, tightly packed)
  • 1 cup Cilantro  (tightly packed)
  • 1/4 floz silvered almonds (toasted)
  • 1 Garlic clove
  • 1 serrano chile
  • 1 tbsp Lime Juice
  • pinch salt
  • 1/4 cup Grated Parmesan Cheese
  • 1/2  cup olive oil
  • 1 knob ginger (peeled and sliced into shards)
  • olive oil (for ginger)
  • 2 Carrots (sliced into ribbons)
  • 1/4 cup shredded coconut (toasted)
  1. Blend first seven ingredients (kale through salt) in a food processor. Add cheese. Stream in olive oil while machine is running.
  2. Turn off and set aside.
  3. Saute ginger in a bit of olive oil, until crispy. Set aside.
  4. 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.
  5. Toss together spaghetti with carrots and pesto. Portion into 4 shallow, wide bowls. Sprinkle with ginger and toasted coconut.
Recipe Notes

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