Edamame Pesto Pasta

Ingredients

• 1, 12 oz. package frozen edamame, shelled
• 1 lb. pasta of choice
• 4 garlic cloves, chopped
• 1 1/2 cups fresh herbs of choice (basil, parsley, mint, etc.)
• 1/3 cup unsalted sunflower or pumpkin seeds, roasted
• 1/2 cup extra virgin olive oil
• 3-4 Tbsp. fresh lemon juice
• 3 Tbsp. nutritional yeast (or substitute grated Parmesan)
• Salt and pepper to taste
• Red pepper flakes to serve

Instructions

1. Bring a pot of water to a boil. Add salt and edamame and cook for 4 minutes. Remove using a slotted spoon and rinse edamame with cold water. Let drain and set aside.
2. Using the same boiling water, cook the pasta according to package instructions. Once tender, set aside 2 cups of pasta water when draining.
3. While the pasta is cooking, add the cooled edamame, garlic, herbs and seed to a food processor. Pulse for 12 seconds until the mixture is crumbly. Next with the motor running, slowly add the olive oil and 2-3 tablespoons water until the mixture is a thick paste. Stir in lemon juice, nutritional yeast and salt and pepper. Taste and adjust as needed.
4. Using the empty pasta pot, add 1 cup pasta water and pesto mixture over medium heat. Stir until combined and add pasta to coat. If dry, add a small amount of pasta water until desired texture is achieved.
5. Serve with a drizzle of olive oil, lemon juice and red pepper flakes if desired.

Nutrition per serving: 560 calories, 66 g carbohydrates, 27 g fat, 11 g fiber, 19 g protein, 130 mg sodium, 3 g sugar.

Recipe from: Cooking.nytimes.com