Spaghetti with Edamame, Tomatoes, and Parsley Pistou

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!

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