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.


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


  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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