Whole-Wheat Spaghetti with Edamame Pesto
This is a super healthy, quick and tasty pasta dressed with edamame pesto that you can give a try.
Ingredients (2 servings)
・180 grams whole-wheat spaghetti
・1 teaspoon salt
・1 cup boiled edamame beans
・1/4 cup + 2 tablespoons grated Parmesan cheese
・2 tablespoon pine nuts
・1/2 cup fresh basil leaves
・1/2 teaspoon salt and pepper
・1/4 cup extra virgin olive oil
・1/3 cup water (use leftover water from boiling the pasta)
Step 1:
Boil the whole-wheat spaghetti in water with one tablespoon of salt. Save up to a 1/3 of a cup of the water left over from cooking the pasta — you will need it later.
Step 2:
Boil the edamame beans for 20 minutes, then set them aside to cool down.
Step 3:
Once cool, place the edamame in a tall glass. Add the Parmesan cheese and pine nuts, then the oil, basil, salt and pepper.
Step 4:
Purée all the ingredients together with an immersion blender. Taste to make sure the seasoning is adequate, and add more salt if needed.
Step 5:
Add the leftover water to the pesto to make it creamier.
Step 6:
Dress the spaghetti with about a 1/4 of a cup of pesto. Stir well.
Step 7:
Serve with grated Parmesan cheese and extra pine nuts on top. Enjoy immediately.
Note: You can store the leftover pesto in a container for up to one week in your fridge, or one month in your freezer.
The complete article can be found in Issue #278 of the Tokyo Journal. Click here to order from Amazon.