Lemony pesto pasta with edamame and almonds

Edamame are raw young, immature beans in the pod of a soybean plant. Edamame is an excellent source of plant protein that also carries moderate amounts of vitamins, minerals, fiber, and plant sterols.


  • 8 ounces spaghetti
  • 1/2 cup pesto, store-bought or homemade
  • 8 ounces spinach
  • 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, 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 — this is 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 people to add more if they like.

On a low heat, toast crushed almonds until just fragrant.

Garnish pasta with the toasted almonds.