cups edamame (shelled and shucked, the peas, not entire pods)
2
lemons juiced - plus the wedges for serving
3/4
cup almonds, crushed and lightly toasted
Directions
1.
Heat a large pot of water to boiling, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto and spinach until combined (some spinach will wilt, some will stay firm — this is a nice contrast of textures).
2.
Finally, stir in the edamame and squirt the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like.
3.
On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.
Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.
By
Eri
