Ingredients

• Organic Edamame Spaghetti

  1 box

• Pine nuts

  3 tablespoons

• Garlic

  1 clovechopped

• Fresh Parsley

  1 cup

• Salt

  1/4 teaspoon

• Black Pepper

  1/4 teaspoon

• Extra virgin olive oil

  1/3 cup

• Parmesan cheese

  1/4 cupgrated

Preparation

1. Chop 1 clove of garlic

2. Grate 1/4 cup of parmesan cheese

Directions

1. 1

   Bring 6-8 cups water to a boil in a large soup pot. Add ½ tsp salt to boiling water.

2. 2

   Add edamame spaghetti and turn off the heat. Cover with lid and soak for 3-4 minutes. Drain pasta and dry the noodles a bit with a paper towel.

3. 3

   Add pine nuts and garlic to food processor or high-powered blender. Process for 10 seconds. Add parsley, salt and pepper and process until a paste forms, about 1-2 minutes.

4. 4

   With the food processor still running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the parmesan cheese and process for 1 more minute.

5. 5

   Toss the spaghetti noodles with the pesto until all the noodles are evenly covered with sauce and serve immediately with your favorite protein or side dish.

Nutrition Facts per Serving