Name: Creamy edamame pesto pasta with rocket salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 300g spaghetti; 350g frozen edamame beans shelled; 50ml extra virgin olive oil; 50g cashew nuts; 2 garlic cloves; 50g parmesan or vegetarian alternative, plus extra to serve; 90g rocket leaves

Ingredients

4 serv.

300g spaghetti
350g frozen edamame beans shelled
50ml extra virgin olive oil
50g cashew nuts
2 garlic cloves
50g parmesan or vegetarian alternative, plus extra to serve
90g rocket leaves

Instructions

Tap a step to mark it done

1 Cook the pasta following pack instructions. Meanwhile, put the frozen edamame in a bowl, pour over 2 tbsp of water and cook in the microwave on high for about 5 mins. Leave in the water, covered, for 2 mins more. Alternatively, simmer the edamame in a pan of boiling water for 2-3 mins.
2 To make the pesto, put 150g of the edamame, the oil, cashews, garlic, parmesan and some seasoning in a blender and whizz to a smooth paste. You can add up to 6 tbsp water to help it blend if the mixture is too thick.
3 Once the pasta is cooked, stir in the pesto and the remaining edamame, then serve with the rocket on the side and an extra grating of cheese, if you like.