Whole-Wheat Spaghetti with Edamame Pesto
This is a super healthy, quick and tasty pasta dressed with edamame pesto that you can give a try.
Ingredients (2 servings)
・180 grams whole-wheat spaghetti
・1 teaspoon salt
・1 cup boiled edamame beans
・1/4 cup + 2 tablespoons grated Parmesan cheese
・2 tablespoon pine nuts
・1/2 cup fresh basil leaves
・1/2 teaspoon salt and pepper
・1/4 cup extra virgin olive oil
・1/3 cup water (use leftover water from boiling the pasta)
Boil the whole-wheat spaghetti in water with one tablespoon of salt. Save up to a 1/3 of a cup of the water left over from cooking the pasta — you will need it later.
Boil the edamame beans for 20 minutes, then set them aside to cool down.
Once cool, place the edamame in a tall glass. Add the Parmesan cheese and pine nuts, then the oil, basil, salt and pepper.
Purée all the ingredients together with an immersion blender. Taste to make sure the seasoning is adequate, and add more salt if needed.
Add the leftover water to the pesto to make it creamier.
Dress the spaghetti with about a 1/4 of a cup of pesto. Stir well.
Serve with grated Parmesan cheese and extra pine nuts on top. Enjoy immediately.
Note: You can store the leftover pesto in a container for up to one week in your fridge, or one month in your freezer.
The complete article can be found in Issue #278 of the Tokyo Journal. Click here to order from Amazon.