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.