Edamame Spaghetti Pesto
Explore Cuisine Edamame Spaghetti
cup roasted almonds
fresh flat-leaf parsley leaves
cup fresh chives
cup fresh Parmesan cheese
fresh ground black pepper
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
Cooking Tip: Rinse under cold water after draining to stop the cooking.