Ingredients
The following ingredients have 5 Servings
- 8 ounces spaghetti
- 1/2 cup pesto, store-bought or homemade
- 8 ounces spinach
- 2 cups edamame (shelled and shucked; the peas, not entire pods)
- Juice from 2 lemons (plus fresh lemon wedges for serving)
- 3/4 cup almonds, crushed and lightly toasted
Instruction
- Heat a large pot of water to boiling, and cook pasta until al dente. Strain and rinse with cold water.
- In a large bowl, combine the pasta, pesto, and spinach, and stir until evenly mixed (some spinach will wilt, some will stay firm — this is a nice contrast of textures). Finally, stir in the edamame and squeeze the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.
