Whole Wheat Spaghetti with Edamame Pesto
Spent 5 days in Thailand. I feel like a new person! The whole trip was super relaxing. I was just hanging out with my BFF at her house in Bangkok, drinking coconut water, eating mango and getting a tan at the pool.
I also took 2 half day Thai cooking classes at the Blue Elephant School. One of the best experience ever. In each class we learned delicious 4 dishes, and I will definitely share them here soon!
For today, I am going to post a super healthy, quick and tasty pasta dressed with Edamame pesto! Give it a try!
Ingredients (Serves 2):
- 180 gr. whole wheat spaghetti
- 1 tsp salt
- 1 cup boiled edamame
- 1/4 cup + 2 tbsp grated Parmesan cheese
- 2 tbsp pine nuts
- 1/2 cup fresh basil leaves
- 1/2 tsp salt and pepper
- 1/4 cup extra virgin olive oil
- 1/3 cup water (used to boil the pasta)
Grab some whole wheat spaghetti
and boil them with 1 tbsp of salt. Save up to 1/3 cup of the water used to cook the pasta. We will need it later.
Boil the edamame beans for 20 min. Set them aside to cool down
then place them in a high glass add the Parmesan cheese and pine nuts
then the oil, basil, salt and pepper
and with an immersion blender pure all the ingredients together. Taste to make sure seasoning is enough and add more salt if needed. Add the water to the pesto, so that it gets more creamy.
Dress the spaghetti with about 1/4 cup of pesto. Stir them well.
Serve them up with grated Parmesan cheese and extra pine nuts.
You will have left over of pesto, store it in a container up to 1 week in your fridge or 1 month in your freezer.