Edamame, Mint and Arugula Pesto Pasta Recipe ~ Savory Simple

What defines a perfect summer meal to you? Anything with fresh, seasonal produce? Perhaps it means not having to turn on the oven. Maybe your perfect meal is grilled outside as the sun is beginning to set and the temperatures are cooling down. Or maybe it means something light and figure-friendly.

To me, the perfect summer meal is a simple one: pesto pasta.

Edamame, Mint and Arugula Pesto Pasta Recipe ~ Savory Simple

It has been a little over a year since we bought our first house and I’m still loving all of the benefits of home ownership. And I’m kind of obsessed with our back deck. I have herbs and vegetables! I have my very own grill! I have outdoor furniture where I can entertain friends with good food and wine when the weather is nice. I just love it. After years of living in apartments, our large back deck is my favorite part of the house.

I love having so many herbs available to me all the time. Pesto is a fun, quick way to use them up and it’s great in pasta as well as slathered on bread and crackers. Right now I’m probably making it once per week and the recipe is always slightly different. But I especially loved this version and I think you will as well.

You can find shelled, fresh edamame in many grocery stores. You can also often find bags of edamame in the freezer section, which will work in this recipe. And there’s always your local sushi restaurant, where you can buy some steamed edamame to go. It really adds a nice creaminess to this pesto. The arugula brings a peppery punch and the mint is bright and refreshing. I recommend serving this pesto to friends on your back deck during a nice summer evening. With good wine, of course.

Edamame, Mint and Arugula Pesto Pasta
 
Prep time
Cook time
Total time
 
Serves: 6-8 servings
Ingredients
  • 1 pound box of pasta (I used spaghetti)
  • ½ cup pine nuts, toasted
  • 1 cup shelled edamame
  • ½ cup fresh mint
  • ⅔ cup arugula
  • 1 large or 2 small cloves garlic
  • ½ cup parmesan cheese
  • ¼ cup extra virgin olive oil
  • salt and pepper to taste
  • Juice from 1 lemon
Instructions
  1. Bring a large pot of salted water to a boil. Prepare pasta according to package instructions, reserving 1 cup of the liquid before draining.
  2. While the pasta is cooking, add the edamame, mint, arugula, garlic, and parmesan cheese to a food processor. Pulse several times until the ingredients are finely chopped and evenly combined. Scrape down the sides. Add the olive oil and run the machine for another 10 seconds. Season with salt and pepper to taste.
  3. Drain the pasta (except for the cup of liquid) and add to a large mixing bowl. Add the pesto, lemon juice and some of the pasta water. Use tongs to toss the pasta evenly with the pesto, adding more pasta water as needed until the mixture is evenly combined. Season with more salt and pepper if desired.

 

More Pasta Recipes

Savory Simple - Spicy Pappardelle with Sausage and Shiitake Mushrooms
Savory Simple – Cold Sesame Soba Noodles
Savory Simple – Pumpkin Ravioli with Brown Butter Sauce
Amuse Your Bouche – Creamy Avocado and Rocket Pasta
The Culinary Life - Tagliatelle with Pork Shoulder
Hungry Couple - Asparagus, Feta and Oregano Pasta

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Comments

  1. This sounds so awesome and refreshing! Perfect for the summertime :)

  2. I love edamame and eat it frequently. Fun idea to jazz it up!

  3. I love pesto and edamame. This pasta dish sounds like a perfect summer meal to me.

  4. Such a fun idea! This looks awesome!

  5. That was my favorite part about buying a house too, the back patio! I was so thrilled to just sit there, grill some food, chat with friends, eat. It was the best thing ever, I didn’t even want to go out to dinner for months. And I love the edamame twist on this. It also looks like something that would be great cold.

  6. Thanks for the link back! This recipe looks DIVINE. I just posted it to my G+. :)

  7. I LOVE pestos of all kinds, and yes, this is summer in a bowl. Mmm!

  8. Awesome and perfect presentation.. love it :)

  9. I’d love to have a garden or at least somewhere to grow vegetables although my attempts at growing herbs are a little how shall I say…unsuccessful! I kill them! :(

  10. This looks amazing, I’ve never tried edamame. Thanks for linking back to me! :)

  11. Mint pesto is totally hot right now

  12. Absolute perfection! I love pesto in the summer – had a pesto pizza last night! I love the idea of using edamame for some creaminess. Great post!

  13. Absolutely gorgeous photos, lady. Stunning.

  14. The back deck…it’s where it all happens!!! Love this pasta-pesto..especially the edamame part!

  15. Totally loving the moody shots!

  16. Wow, this pesto pasta sounds amazing! I really need to try a new version like this. I love pesto!

  17. Pesto pasta in the summertime: you and me both, girl. We always have a big bag of frozen edamame, this is a great weeknight-in-the-summer dinner.

  18. Such an amazing idea for a summery, vibrant tasting pesto! I love your creativity, Jennifer! Tossed with pasta I bet it’s so scrumptious.

  19. Obsessed.

  20. Oh wow! I adore pesto dishes, this looks marvelous :)

  21. This is one heck of a health pesto, that’s for sure! I need to try this very soon. I am sure I will love this. After all, I am a sucker for pesto!

  22. Jen,
    I’ve been making all sorts of garlic scape pestos lately, but edamame, mint and arugula sure appeals to me. It looks so vibrant!
    We bought our first house together 2 yrs ago, and the screened porch is my favorite place–outdoors, but slightly less buggy and more shady than the patio. We eat lunch or after school snack out there, I write out there . . . endless uses when it’s the right weather to use it. There’s something about moving outdoors that really appeals to me.
    Thanks! (And goodness no, this is not one of those comments that needs a reply–I’m just taking a moment to thank you for your words, your photos, and your recipe. I ask no questions. And tell no lies. :) )

    • hehe, I actually have a question for YOU. What else do you like to do with garlic scapes? I got a lot of them from my CSA and pesto is the only idea I’ve really had aside from sautéing them up with other veggies.

      • Jen,
        Here’s what I’ve been doing with them this season: I’ve made 4 different pestos (please tell me the scape season is done so I can stop trying new things!): basic garlic scape pesto, garlic scape and basil pesto, garlic scape and parsley pesto, and garlic scape and sun-dried tomato pesto. Favorite ways to use those pestos so far include as the sauce on a cheese pizza–basic kind–which to my son tastes like the cheesy garlic bread from a local pizza place here, thrown into hummus in place of garlic (basil version), and thinned with a bit of olive oil as a dressing to toss with grilled veggies (the parsley version). And I’ve got several scoops of each kind put up in the freezer to play with over the coming months. I find I like scapes in pesto more than I ever liked them chopped and sautéed, and I wonder why it took me so many seasons of scapes to try pesto.

  23. I could basically eat my weight in edamame I think. This pesto pasta is gorgeous!!! My herb garden is the best part of my patio too :)

  24. Love this Jen!

  25. When it comes to pasta, I always opt for pesto over anything tomato-y! Love the addition of edamame!

  26. I love these ingredients you chose. Edamame is a favorite of mine!

  27. I happen to have all of these ingredients on hand, so I can not wait to make this!

  28. There are so many wonderful combinations of pesto. I know I would enjoy your pesto with the peppery bite of arugula mixed in with the mint and arugula. Enjoy summer on your deck.

  29. I love this unique spin on pesto with the edamame and mint! I’m a huge fan of any kind of pesto for pasta.

    I’m such a plant killer that I’ve kind of given up on growing my own herbs :( it’s unfortunate, I really don’t know why they keep dying on me!

    • Water and sunlight are usually the determining factors. Do you have a backyard, porch, etc? I couldn’t figure out why I kept killing parsley and then realized it was only in partial sun, which all the other plans seem to like. Now that I’ve moved it to the center of the deck where it’s in the sun all day it seems much happier. I also have a tendency to over-water things. I shouldn’t be giving any advice, though, because this is only my second year and last year I killed half of what I tried to grow :D

  30. I could eat this by the spoonful! I too am just now getting into gardening now that we own a home and I finally have space. This is my second year. It started out a little rocky, bad luck with radishes and red onions but things seem to be doing ok now. My snow peas are growing like crazy as is my kale and lettuce. Fingers crossed for the tomatoes!

  31. Oh my. Arugula in pesto – genius! It has the perfect peppery essence to lighten any pasta dish.

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