Creamy edamame pesto pasta with rocket salad

budget friendly meals edamame family meals pasta pesto rocket

N/A

Source

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

Method

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.

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.

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.