Edamame Pesto Pasta Salad

A large glass bowl of green pesto pasta salad sits on a brown countertop in the top of the image. A ceramic plate with a serving of the pasta salad topped with halved cherry tomatoes sits on the counter in the bottom half of the image.
Yield: 6-8
Author: Tara Felser, MS, RDN
Edamame Pesto Pasta Salad

Edamame Pesto Pasta Salad

This homemade edamame basil pasta salad is refreshing and perfect for warm spring and summer days. The edamame adds a creaminess to this homemade pesto-inspired sauce.

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
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Ingredients

  • 16 oz uncooked pasta
  • 2 c frozen edamame
  • ¾ c roasted pistachios
  • 3 cloves garlic, skins still on
  • 1 c basil leaves
  • ¼ c oil
  • Zest and juice of 1-2 lemons
  • 2​​ Tbsp nutritional yeast
  • Salt to taste
  • ¼-½ c water

Instructions

  1. Bring a large pot of water to a boil and add in frozen edamame, cooking for about 2 minutes until heated through. Scoop edamame out with a slotted spoon or sieve into a large bowl and let cool off.
  2. Return the water to a boil and cook the pasta according to package directions.
  3. Toast garlic cloves in a small, dry pan over medium heat until skins begin to brown. Remove cloves from the heat, setting to the side to cool off. Remove and discard skins when cool enough to handle.
  4. To the bowl of a food processor or pitcher of a blender, add cooled edamame, pistachios, peeled garlic cloves, basil leaves, oil, the zest and juice of 1 lemon, and nutritional yeast.
  5. Pulse the mixture in the food processor or blender until you get a thick sauce that is well combined but still has small pieces of edamame and pistachios throughout. Scrape down the sides of the blender or food processor bowl as necessary to fully mix everything together. You can thin the mixture with ¼-½ cup of water as necessary to achieve a sauce that is thick but will easily coat the pasta when mixed together. Use the pulse setting on the blender or food processor to gently incorporate any water into the sauce so that you don’t overblend the mixture and end up with a completely smooth sauce.
  6. Add sauce and cooked pasta to a large bowl and stir to thoroughly combine. Season with salt and the zest and juice of an additional lemon if desired.

Notes

  • For the most effective use of time, you can toast the garlic (step 2) in a separate small pan while the water comes to a boil in step 1. 
  • How much water you’ll need to add to the sauce in step 5  will depend on how much juice the lemon you are using has.
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RecipesTara Felser, MS, RDNComment