Pesto Broccoli Edamame
Serves: 6
Total Cook Time: 35
Prep Time: 15
Cook Time: 20
Ingredients
- 1 - 14.5 oz pkg spaghetti
- 3 c broccoli florets, divided
- 1 c sugar snap peas, trimmed
- 1 c frozen shelled edamame
- 1 - 5oz baby spinach, divided
- 1 c frozen green peas, steamed
- 1/2 c fresh basil leaves
- 1/2 c shredded parmesan cheese
- 1 - 2 oz pine nuts
- 1 Tbsp lemon juice
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 c olive oil
Instructions
- Cook spaghetti in salted water according to package directions
- Add 2 cups broccoli, sugar snap peas, and frozen edamame to cooking water during the last 2 minutes
- Reserve 1 cup pasta water
- When pasta al dente and vegetables tender, drain
- Return pasta and vegetables to pot
- Set aside 2 loosely packed cups of spinach aside
- Place remaining spinach (not 2 cups above), remaining 1 cup broccoli, cooked peas, basil, pine nuts, lemon juice, garlic, salt, and pepper in blender until chopped
- Slowly add olive oil and process until smooth
- Add 1/2 cup reserved pasta water to spaghetti mixture to loosen pasta
- Add reserved 2 cups of spinach, toss until wilted
- Add pesto, toss to coat
- Add remaining pasta water for desired consistency
- Garnish with additional cheese and pine nuts as desired
