Edamame Pasta with Pesto and Burst Cherry Tomatoes
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • ½ box of edamame pasta (8 oz box) - where to get
  • 1 cup cherry tomatoes
  • Optional: Grilled shrimp or chicken
  • ½ cup fresh basil
  • ½ cup fresh spinach
  • ¼ cup parmesan cheese (plus extra for topping)
  • 2 cloves garlic
  • Juice of ½ lemon
  • ¼ cup extra virgin olive oil
  • ¼ cup nonfat plain greek yogurt
  • ¼ cup toasted pine nuts
  1. Mix all the pesto ingredients in the food processor and blend for 30 sec - 1 min. I like to put the garlic at the bottom to make sure it gets minced well.
  2. Cook the pasta according to package instructions (5-10 min total time)
  3. Turn the broiler setting of your oven on to high and put halved cherry tomatoes + a drizzle of olive oil in a small pan with sides in the oven for about 5 minutes. Be careful, they can burn quickly.
  4. Toss the edamame pasta with the pesto until well coated. It will look like there's too much pesto for the pasta, but be generous! It's best when you use it all.
  5. Plate the pasta first, then add tomatoes and shrimp/chicken if using. Top with parmesan and fresh herbs if desired.
Recipe by the nutty pear at http://thenuttypear.com/2018/10/edamame-pasta-pesto/