- 8 ounces spaghetti
- 1/2 cup pesto, store-bought or homemade
- 8 ounces spinach
- 2 cups shelled edamame**
- 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 and cook pasta until al dente. Strain and rinse with cold water.
In a large bowl, combine the pasta, pesto, and spinach, and stir until evenly mixed (some spinach will wilt, some will stay firm for a nice contrast of textures). Finally, stir in the edamame and squeeze the lemon all over the finished dish. Reserve a few lemon slices for serving. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.
**Edamame are young, immature beans in the pod of a soybean plant. Edamame are an excellent source of plant protein and have moderate amounts of vitamins, minerals, fiber, and plant sterols.