Συντάγή της Αθηνάς Λοϊζίδου
An easy pasta made with the best wholemeal pasta in a sauce with green pesto and everyone's favorite edamame beans! This green homemade pesto is made with invigorating spinach, plenty of fresh mint and a little olive oil. Combine the pesto with roasted, edamame lemonade and steamed pasta. It is a simple but lively pasta execution, ready in 30 minutes and is a perfect recipe for any day of the week. And let us not forget, this recipe is sustainable. Why; Because what is left we can easily enjoy as a delicious meal the next day with a small salad!
Preparation time: 15 '
Cooking time: 15'
Calories: 435 kcal per serving
350 gr. spaghetti pasta Integrali La Molisana
For the pesto:
2 cups spinach leaves, coarsely chopped
20 gr. fresh mint leaves
50 gr. cashew nuts
70 gr. olive oil
Salt and pepper
1 pinch of boukovo
20 gr. olive oil
1/2 tbsp. garlic, finely chopped
150 gr. edamame beans
The zest and juice of 1 lemon
1. Put the spinach, the mint, the cashews, the olive oil, a pinch of salt and pepper and the boukovo in the blender. Beat until smooth.
2. Meanwhile, in a large pan, heat the oil and fry the garlic for 1 minute. Add the edamame and a pinch of salt. Cook for 2-3 minutes, stirring occasionally. Finally, add the zest and lemon juice.
3. At the same time, in a large pot with salted water, cook the pasta according to the instructions on the package. We keep back 1/2 cup of the pasta cooking water, because we may need it later.
4. Drain our pasta and throw it in the pan with the edamame. Add the spinach pesto and stir. If necessary, add to our pasta a little of the pasta cooking water we kept. Serve our pasta in a bowl and enjoy!
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