I have a bit of a love hate relationship with soy.

You see, years and years ago I went through an eight year vegan stage.

Yes, it’s hard to believe now, as I feel so much better consuming a diet consisting of mostly plant foods, but with some really great animal protein for strength each day.
I also went through a raw foods stage as well, but that’s another story.

In any case, the fact that soy can be and IS manipulated into just about any product on earth truly scares me ~ it idea of putting something SO genetically modified in every sense into my body also causes my heart to seize.
Yet, fermented “soy things” like tamari, miso, natto, and even tempeh, are just so good for the belly and are SO good to taste as well.
In fact, one of my weaknesses is freshly steamed edamame. I must confess, it may just be that the bright green crunchy pods are a most excellent vehicle for salt, but I still love them. They are nutty, chewy, green, and protein packed all at once.
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Thus, I feel victim to some ORGANIC edamame pasta most recently. Organic = non GMO, and the only ingredients on the package: organic, non-GMO certified edamame. Even though there obviously was a touch of “processing” that took place (you know me, all about REAL food), I just couldn’t resist the temptation.

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I also couldn’t resist making this dish a little more green. I simply cannot consume a meal without something GREEN involved!

Edamame Pesto Pasta

4 oz. organic edamame pasta

2 cup fresh basil leaves, loosely packed
1/2 cup pine nuts
1/2 cup parmesan cheese, grated
1/2 cup extra virgin olive oil
1 roasted garlic clove**
sea salt and pepper

extra grated cheese for garnish

Prepare the pasta according to package directions (aka, boil water, cook the noodles, and drain).
Meanwhile, process all pesto ingredients in a food processor until smooth.
Stir into drained pasta, adding a little reserved cooking water, and top with extra cheese and basil.
**Roasting the garlic really tones down the bite and makes the pesto super smooth. Simply wrap a whole clove (skin and all) in foil and roast at 425 degree for about 20 minutes, until super soft. Squeeze out the roasted deliciousness into the food processor with the other ingredients.

Protein packed pesto pasta.

Pretty awesome.

Oh, and remember, green is groovy.


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