lemony pesto pasta with edamame and almonds

17 Mar

i found this recipe on pinterest — this was a fast and easy and tasty meal!  you should make it!  next time i might use a little more pesto and lemon.. otherwise it was really good!

 

 

Lemony Pesto Pasta with Edamame & Almonds

adapted from thekitchn 

1 box spaghetti
1/2 cup pesto
8 ounces arugula
1 cup shredded cooked chicken
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

Heat a large pot of water to boiling, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto, chicken and arugula until combined. Finally, stir in the edamame and squirt 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.

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One Response to “lemony pesto pasta with edamame and almonds”

Trackbacks/Pingbacks

  1. lemony pesto pasta with edamame and almonds – revisited « ilonaskitchen - July 7, 2012

    […] had some arugula from the CSA and some rotisserie chicken that I needed to use up. I had made this pasta back in march and we enjoyed it so I made it again. This time I used rigatoni and mixed the lemon […]

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