Edamame, Mint and Arugula Pesto Pasta
This Edamame, Mint and Arugula Pesto Pasta Recipe is an easy, light summer dinner!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6 - 8 servings
- 1 pound pasta (I used spaghetti)
- 1/2 cup pine nuts, toasted
- 1 cup shelled edamame
- 1/2 cup fresh mint, packed
- 2/3 cup arugula (regular or baby arugula)
- 1 large or 2 small cloves garlic
- 1/2 cup parmesan cheese
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- Juice from 1 lemon (1 1/2 - 2 tablespoons)
Bring a large pot of salted water to a boil. Prepare pasta according to package instructions, reserving 1 cup of the liquid before draining.
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.
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.
Calories: 377kcal | Carbohydrates: 46g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 106mg | Potassium: 289mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 2.3mg | Calcium: 109mg | Iron: 1.9mg