Edamame Pesto Pasta

  

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 degrees for about 20 minutes, until super soft. Squeeze out the roasted deliciousness into the food processor with the other ingredients.

 

Protein-packed pesto pasta.