More Great Recipes: Savory Sauce

Edamame Mint Pesto

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Member since 2008

Serves 2 | Prep Time | Cook Time


1 cup edamame, cooked and shelled (reserve a few to top pasta)
1/4 cup smoked almonds, cashews or pine nuts (reserve some for topping)
1 cup fresh mint leaves, chopped and 1 tablespoon reserved
1 clove ultrafresh garlic, peeled
1/2 cup fruity extra virgin olive oil
sea salt
freshly ground black pepper
pasta (I used linguini)

Set a large pot of salted water to boil for the pasta. Combine the edamame with everything else (except the pasta) in a blender and blend. Cook the pasta until al dente, drain it and return it to the pot. Reserve some of the pasta liquid. Mix the pasta with the pesto, adding a bit of pasta water if it is too dry. Make sure you add bit by bit or else your pasta will be a soggy mess. Transfer to large warm bowls, taste for salt, pepper liberally and top with extra mint, extra almonds and edamame.

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