Edamame Spaghetti Pesto

Servings: 4 yield(s)
  • 8 oz Explore Cuisine Edamame Spaghetti (1 box)
  • Kosher Salt
  • 1/2 cup roasted almonds (unsalted )
  • 4 cup fresh flat-leaf parsley leaves
  • 3/4 cup fresh chives (chopped )
  • 3/4 cup fresh Parmesan cheese (finely grated )
  • fresh ground black pepper
  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
  2. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
  3. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
Recipe Notes

Cooking Tip: Rinse under cold water after draining to stop the cooking.