Pesto and pasta is a classic combination. This dish doesn't really need refigeration and tastes great room temperature or cold. It's also easy to make!!
No spice
| Field | Info |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Total Time | 20 minutes |
| Servings | 4-6 |
| Difficulty | Easy |
| Tags | vegetarian, quick, make-ahead |
- 8 ounces spaghetti
- 1/2 cup pesto, store-bought or homemade
- 8 ounces spinach
- 2 cups edamame (shelled and shucked; the peas, not entire pods)
- Juice from 2 lemons (plus fresh lemon wedges for serving)
- 3/4 cup almonds, crushed and lightly toasted add ingredient here
- Heat a large pot of water to boiling, and cook pasta until al dente.
- Strain and rinse with cold water.
- In a large bowl, combine the pasta, pesto, and spinach, and stir until evenly mixed (some spinach will wilt, some will stay firm — this is a nice contrast of textures).
- Stir in the edamame.
- Squeeze the lemon all over the finished dish.
- Reserve a few lemon slices for people to add more if they like.
- On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.
Krithika Kumar