Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 box Explore Cuisine Edamame Spaghetti
- Kosher salt
- ½ cup roasted almonds, unsalted
- 4 cups fresh flat-leaf parsley leaves
- ¾ cup fresh chives, chopped
- 150g fresh parmesan / vegan alternative, finely grated
- Freshly ground black pepper
Method
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 500mL pasta cooking liquid.
- Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil and parmesan. Process until smooth. Season pesto with salt and pepper.
- Toss pasta and pesto in a large bowl, adding pasta cooking liquid in small amounts until saucy. Season with salt and pepper.
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