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Lemony Pesto Pasta With Edamame and Almonds

Video | June 2017

Lemony Pesto Pasta With Edamame and Almonds


  • 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.