New Favorite Pasta

I don't cook pasta all the time. It's not that I don't like it, but for some reason it's just not what I reach for. However, when I saw this recipe I knew I had to make it. I had some girls over to watch The Bachelorette (Who's your favorite?? Arie and Sean are my top 2!) last Monday night and we all LOVED this. It keeps well for a few days and can be made in advance too...winnnnnning!

Seriously, this might be my favorite thing I have cooked in a LONG time.

Pesto Pasta w Lemon, Spinach, Edamame & Toasted Almonds from The Kitchn

Pesto Pasta with Lemon, Spinach, Edamame & Toasted Almonds


serves 4 to 6

8 ounces spaghetti (I used whole wheat and used a more twisted penne like version)
1/2 cup pesto (Took a shortcut here and bought already prepared store bought)
8 ounces spinach (Not frozen spinach, use the bagged or boxed spinach you would use to make a salad)
2 cups edamame (shelled and shucked, the peas, not entire pods, you can find this in the freezer section)
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, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto and spinach until combined (some spinach will wilt, some will stay firm — this is a nice contrast of textures). Finally, stir in the edamame and squirt 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.

***I added a few shredded Lemon Pepper Grilled Chicken tenders into this for extra protein and I think it only enhanced the flavor!