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Edamame Pesto Pasta


  • 16 oz. pasta twists (fusilli, 
  • 2-4 small cloves of garlic
  • 2 cups cooked edamame, shelled
  • 2 cups cilantro
  • 1 cup basil
  • 2 Tbsp. lime juice 
  • 1/4 tsp. sea salt
  • 2 Tbsp olive oil
  • 2 Tbsp toasted sesame oil


  1. Cook pasta to al dente, reserving about 1 cup of pasta cooking liquid. 
  2. While pasta is cooking, make pesto. Place garlic cloves in a food processor and pulse until finely chopped. Add edamame, cilantro, basil, lime juice, olive oil, sesame oil, and salt to processor and process until pesto is smooth. Add a little pasta water if mixture is too thick.
  3. Toss pasta in pesto sauce, adding a drizzle of pasta water if needed and top with a drizzle of sesame oil and salt to taste. 


  • Makes 2 cups of pesto