This is inspired by another recipe I found on FoodGawker. We typically don’t do many dinners in our house with nuts because then the boys can’t take the leftovers to daycare the next day, so I passed over it the first time I saw it. This was despite the fact that we are all crazy about edamame in our household. Then I thought, instead of pesto (which is traditionally made with pine nuts), I could make this with pistou, which is a French cold sauce made from basil, garlic, olive oil, and sometimes cheese. Problem solved! And while I prefer a parsley pistou, you can make it traditionally (and I’m sure you can probably buy it premade – but it’s pretty easy, so why bother!). Or use the pesto, whatever suits you. Either way, it is a really easy, healthy, fun dinner!
1 box of spaghetti
½ cup of pistou (directions below)
4 cups frozen edamame
1 pint cherry tomatoes, halved
Salt and pepper, to taste
- Prepare spaghetti as directed
- 5 minutes before the spaghetti is ready, add the edamame and continue to cook
- Drain the pasta and edamame. Mix in the pistou and stir well.
- Add the tomatoes, season with salt and pepper. Finish off with a little more grated cheese.
4 ounces fresh parsley (or basil)
6 small cloves garlic, peeled
1 cup grated Parmesan cheese
2/3 cup olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Blend the parsley (or basil), garlic, cheese, olive oil, salt, and pepper in a food processor until it forms a smooth paste.
- Makes about 1 1/2 cups. Refrigerate leftovers but try to use them within a day or two – it is great on chicken, fish, with fresh bread, salad – pretty much everything!