How To Make Creamy Edamame Pesto Pasta with Rocket Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 12 oz (340g) of pasta
- 1 cup of frozen edamame beans
- 1 cup of fresh basil leaves
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of pine nuts
- 2 cloves of garlic
- 2 tbsp of lemon juice
- Salt and pepper to taste
- 4 cups of rocket salad
- 1/4 cup of cherry tomatoes, halved
- 1/4 cup of sliced red onion
- 1/4 cup of extra virgin olive oil
- 2 tbsp of balsamic vinegar
Instructions
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Cook the pasta according to package instructions. In a separate pot, cook the edamame beans until tender.
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In a food processor, combine the cooked edamame beans, basil leaves, Parmesan cheese, pine nuts, garlic, lemon juice, salt, and pepper. Blend until smooth to make the pesto sauce.
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In a large mixing bowl, combine the cooked pasta and pesto sauce. Toss until the pasta is fully coated with the sauce.
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In another bowl, combine the rocket salad, cherry tomatoes, and red onion. Drizzle with olive oil and balsamic vinegar. Toss to combine.
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Serve the creamy edamame pesto pasta with a side of rocket salad. Enjoy!
Nutrition
- Calories : 485kcal
- Total Fat : 20g
- Saturated Fat : 3g
- Cholesterol : 4mg
- Sodium : 160mg
- Total Carbohydrates : 61g
- Dietary Fiber : 8g
- Sugar : 4g
- Protein : 17g
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