Creamy edamame pesto pasta with rocket salad
- Preparation and cooking time
- Serves 4
- 300g spaghetti
- 350g frozen edamame beans, shelled
- 50ml extra virgin olive oil
- 50g cashew nuts
- 2 garlic cloves
- 50g parmesan or vegetarian alternative, plus extra to serve
- 90g rocket leaves
- STEP 1
Cook the pasta following pack instructions. Meanwhile, put the frozen edamame in a bowl, pour over 2 tbsp of water and cook in the microwave on high for about 5 mins. Leave in the water, covered, for 2 mins more. Alternatively, simmer the edamame in a pan of boiling water for 2-3 mins.
- STEP 2
To make the pesto, put 150g of the edamame, the oil, cashews, garlic, parmesan and some seasoning in a blender and whizz to a smooth paste. You can add up to 6 tbsp water to help it blend if the mixture is too thick.
- STEP 3
Once the pasta is cooked, stir in the pesto and the remaining edamame, then serve with the rocket on the side and an extra grating of cheese, if you like.