Edamame Pesto Pasta
Updated Feb. 16, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- Kosher salt (such as Diamond Crystal) and black pepper
- 1(12-ounce) package frozen shelled edamame
- 1pound short pasta, such as fusilli, rigatoni or cavatappi
- 4garlic cloves, roughly chopped
- 1½packed cups soft herbs, such as basil, parsley or mint leaves (or a combination), plus more to serve
- ⅓cup roasted unsalted sunflower or pumpkin seeds
- ½cup extra virgin olive oil, plus more for serving
- 3 to 4tablespoons lemon juice (from 1 to 2 lemons), plus more for serving
- 3tablespoons nutritional yeast (or grated hard cheese like pecorino or Parmesan)
- Red-pepper flakes, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
587 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 68 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 24 grams protein; 465 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of salted water to a boil. Add the edamame and cook for 3 to 4 minutes, until just tender. Using a slotted spoon or ladle, remove the edamame and place in a colander. Rinse under cold water, then allow to drain and cool.
- Step 2
To the same water (top it up with hot tap water if needed), add the pasta. Cook according to package instructions.
- Step 3
Meanwhile, to a food processor or blender, add the cooled edamame, garlic, herbs and seeds and blitz for 8 to 10 seconds, until the mixture resembles coarse crumbs. With the motor running, trickle in the olive oil and 2 to 3 tablespoons of water, and blitz until it resembles a thick paste. (It doesn’t need to be smooth; some texture is preferred.) Stir in 3 tablespoons lemon juice, nutritional yeast, 1 teaspoon of salt and a few pinches of black pepper. Taste and adjust salt and lemon juice until you are happy with the balance.
- Step 4
When the pasta is ready, reserve 2 cups of the cooking water and drain the pasta. Place the pot back on medium heat and add the edamame pesto, along with 1 cup of pasta cooking water. Stir until the pesto and water have emulsified, then add the pasta and stir to coat. If it looks dry, add just enough pasta cooking water for the sauce to look loose.
- Step 5
To serve, finish with a drizzle of olive oil, a squeeze of lemon juice, a scatter of red-pepper flakes and a few torn herbs.
Private Notes
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Cooking Notes
Kate R
Definitely requires you to adjust seasoning - it was quite bland to begin with. I wouldn't race back to make it.
Rachel
I used a combo of parsley, dill, and basil and found this to be very flavorful! It was a bit too much sauce for the amount of pasta in my taste, so next time I will add half the pesto and pasta water first and adjust from there.
Mariah Schlegel
As a very slow and discombobulated cook, this recipe is quick and super easy. The recipe is a bit bland however, I still give it four stars because of the adjustability of ingredients to get the flavors you want. Healthy and fresh too!
anna
This was unexpectedly good. As herbs, I used 2/3 parts dill (as another reader suggested), 1/3 part parsley, and 2-3 sprigs of mint. I added lime zest and some leftover chives I had. I opted for roasted pumpkin seeds. I also supplemented it with roasted zucchini (diced and all seeds removed). I would recommend using penne or rigatoni so that the filling can get into the pasta. Yum!
Sandy
This is one of the few dishes I have on heavy rotation. I use 8-12 oz pasta and add in a bunch of roasted veggies, like summer squash and peppers, as well as adding arugula at the end. Add red pepper flakes to pesto. Cheese is a must for me. Do not undersalt.
Cassidy K.
Delicious, quick satisfying. Used a mix of parsley and mint (what was in the fridge). Will be making again. Thanks, Hetty!
Annie M.
Didn't have endamame, so subsituted peas. Added fresh mint, oregano and arugula from the garden and .... Fantastic!
Tough Shopper
I am not fond of bland food, but I did not find this particular bland in comparison to something like macaroni and cheese. As per someone else’s suggestion, I added lemon zest, as well as lemon. I also sautéed the garlic and the red pepper flakes, because I find sautéing the red pepper flakes. distributes their heat better. Also, even though I’m a huge fan of garlic, I think the raw garlic would have been totally too much.
Amy
Well I agree, Bland. But an interesting way to add protein to a pasta salad.
Jaquese
I just made this. For anyone out there that is a hectic, uncoordinated cook, this recipe is for you! I used frozen peas as that was what I had on hand. As other reviews mentioned, you need to go heavy on seasonings. Because I am terrible with produce, all of my herbs (basil, dill, and parsley) were dry and this tasted fine. I added lemon juice (from a bottle), minced garlic, and chili oil flakes, and slices of cheese (out of shredded) and it was so delicious! Will add to the rotation for sure!
ttweakdave
Thought this was fantastic as the consistency adheres to pasta beautifully. Also the edamame adds volume and heft to the pesto making “more” with much less work. A delicious healthy tasteful “filler” if you will. Lots of leftovers. Subbed walnuts for the seeds because that is what I had. Doubled garlic and added a few red pepper flakes. Topped with cilantro. Summertime one bowler.
Isabelle
If you're using roasted pumpkin seeds, be sure you have a serious blender! My cheaper blender required many breaks between pulses to cool down. Recipe is pretty tasty, but tastes a little flat. I may add more herbs or sun dried tomatoes next time.
Ann
If you use just basil, this is a healthy, dairy-free stand-in for regular pesto. My kid is one of those kids that doesn’t eat a lot of green foods, but for some reason eats pesto, and he asks for this at least once a week and now prefers it over standard pesto. I use granulated garlic and raw almonds with lots of nutritional yeast to ensure savoriness. This is a can’t miss recipe as long as you’re aggressive with the supporting cast.
Melissa
I liked the pesto, but diluting it with water spoiled it and made it bland.
alexis
A winner! Arlo helped cook it and he LOVED IT! I used dill and parsley for the herbs. Make sure you buy SHELLED edamame.
Laura F.
Made with Cavatappi — it was great! Will definitely make again.
Babunian
Markedly more bland than regular pesto.
Katherine
Used a mix of herbs I had leftover. Basil parsley dill and mint. This definitely required more garlic and lemon and salt. Bomba (fermented Calabrian chilies…Trader Joe’s) sauce was a welcome addition. It was pretty good the first day. Leftovers did not reheat well. Dry and clumpy.
Peter Ruben
I used basil for the herb and topped everything with a few thin slices of sesame-crusted seared ahi and a few torn basil leaves. Everyone liked it.
Blue Jay
Don't top up with hot tap water. It'll contain minerals from your water heater and pipes.
Musafir09
The edamame sauce doesn't really blend in, no matter how much pasta water you put. The edamame sauce doesn't work at all with this pasta.
Cat
Honestly turned out so much better than I was expecting, or in the words of my husband, "so creamy." Even used the nutritional yeast instead of parmesan. Used 1 cup basil and 0.5 cup of parsley. Each serving has a huge amount of protein, will definitely be making this again, but will use the processor instead of the blender.
Angela
Made as written with .5 cup each basil, mint, and parsley; roasted pumpkin seeds; nutritional yeast; and cavitappi for the pasta. 3 tbsp lemon juice but maybe could have gone a little less. Absolutely delicious, this is going into the rotation!
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