• 6572e950fa405f77a55144cb5b8923a3

Pesto Pasta With Lemon, Spinach, Edamame & Toasted Almonds

Lishy thought of you when she saw the recipe :)

Prep
Cook
Serves 5people
Ingredients
8
oz spaghetti
1/2
cup pesto
8
oz spinach
2
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.

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