This was a hit with the Teenager, which shocked me. I never know how he will take to the more odd recipes I put on the table. The Toddler is more predictable – he eats whatever is put out. He must have really liked it – I got a compliment plus he ate 3 servings…..
I adapted the recipe out of Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less, from page 130. I added a nice smattering of finely grated Pecorino Romano to the pesto, some pepper and used a lemon with zest versus the lime juice called for. Whichever way one makes the dish, it is fast, filling and tasty.
Linguine with Edamame Pesto
- 12 ounce bag frozen edamame, preferably non-GMO
- 1¼ cups fresh cilantro, firmly packed
- 1 large lemon, zested and juiced
- ½ cup extra virgin olive oil
- ½ tsp garlic, minced (1 large clove)
- ½ tsp fine sea salt
- ½ tsp ground black pepper
- Pecorino Romano, finely shredded, to taste (used about ½ cup)
- 13.25 ounce package whole-grain or whole wheat linguine pasta
Bring a large pot of lightly salted water to boil, add linguine and cook for time on package, reserve 1 cup pasta cooking water and drain, add to a large bowl.
Meanwhile, bring 2 cups water to a boil in a medium saucepan, add edamame and cook according to package directions (mine was cook for 3 minutes, let sit for 2 more). Drain and if desired rub all the outer husks off (they look like chickpeas/garbanzo beans).
Add the edamame and remaining ingredients to a food processor bowl, process on high until mostly smooth, scraping as needed. Toss the pesto with the hot pasta, adding reserved water as needed to make a smooth sauce (I used about ½ cup). Plate up and top with more cheese if desired.