Pasta with Edamame Pesto

Featured in the Honolulu Star-Advertiser on October 15, 2014.



Pasta with Edamame Pesto

  • 1 cup edamame, cooked and shelled
  • 1/4 cup roasted almonds
  • 1 cup fresh mint, (or herbs of choice, such as cilantro or basil)
  • 1 small clove fresh garlic
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • 1/2 pound pasta of choice (such as whole wheat, udon, etc.)


  1. Start a large pot of salted water to boil.
  2. Combine edamame, almonds, mint, garlic, reserving a few of each for garnish, olive oil and seasonings in a bowl of a food processor and blend until a rough paste is formed.
  3. Meanwhile, cook pasta according to package directions until al dente, drain, return to pot and stir in pesto.
  4. Season to taste; serve with reserved edamame, almonds and mint sprinkled over top.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
550 calories, 34 g fat, 4 g saturated fat, 0 mg cholesterol, 25 mg sodium, 50 g carbohydrate, 10 g fiber, 1 g sugar, 15 g protein


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