Monday, May 30, 2011
Meatless Mondays: Lemony Pesto Pasta with Spinach, Edamame, and Toasted Almonds
Happy Memorial Day Everyone! If you have overindulged on grilled meats, baked beans, sweet desserts, and other Memorial Day fare, I definitely recommend you try out this light bright pasta dish from The Kitchn. It is wonderfully fresh with healthy flavors: spinach, pesto, toasted almonds, pops of edamame and lemon juice. It can be made hours ahead and left at room temp, and it also is excellent as leftovers. A perfect lightened up dish for your next summer picnic.
Lemony Pesto Pasta with Spinach, Edamame, and Toasted Almonds
From The Kitchn
Serves 4-6
Printable Version
Ingredients
8 ounces spaghetti
1/2 cup pesto
8 ounces spinach
2 cups edamame (shelled and shucked)
Juice from 2 lemons (plus lemon wedges for serving, if desired)
Salt and pepper to taste
3/4 cups slivered almond, lightly toasted
Directions
Heat a large pot of boiling water to boiling and cook pasta until al dente. Remove from water and rinse with cold water.
In a large bowl stir the pasta, pesto, and spinach until combined. Stir in the edamame and squirt the lemon all over the finished dish.
Reserve a few lemon juices for people to add more if desired. Salt and pepper to taste. Garnish pasta with toasted almonds and serve.
Subscribe to:
Post Comments (Atom)
Great looking vegetarian dish! Rich in protein and nutrients!
ReplyDeleteAshley! I love your blog design. Zebra and pink are two of my faves!
ReplyDeleteI bookmarked this dish earlier in the week. It's a great one for not using the oven!
I love the look of this dish and can't wait to try it!
ReplyDeleteNow what an incredible meal........I love everything about it.
ReplyDeleteTHAT WAS REALLY YUMMY!!!!
ReplyDeleteThis was soo yummy! Thanks for the recipe!
ReplyDelete