Thursday, June 21, 2012

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! 


  1. WINNING.... oh those Courtney quotes will never die. Haha! This looks delicious! xo

  2. Hahaha I'm glad you caught that!

  3. And thanks Katherine! It was SO yum...I'm glad to know about your blog now, hope you are loving life in NOLA!