Lemony Pesto Pasta with Edamame & Almonds
- 8 ounces spaghetti
- 1/2 cup pesto
- 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
- This recipe is vegetarian
- Produce
- Almonds (3/4 cup)
- Edamame (2 cups)
- Lemons, juice from (2)
- Spinach (8 ounces)
- Condiments
- Pesto (1/2 cup)
- Pasta & Grains
- Spaghetti (8 ounces)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published May 3, 2011 (1 year ago).
152 people saved this recipe.
