Summertime means lots of fresh basil and I’m always looking for new ways to enjoy it. This recipe starts with the basics of basil pesto, but then adds in a surprise with the edamame. The edamame brings an extra depth of flavor that makes this pesto feel and taste different. The texture is nice and creamy when you mix the base with starchy pasta water. It makes you think you are eating a cream based sauce but instead you are skipping the dairy and getting extra protein and nutrients instead. This is a quick and easy summer night pasta that is delicious as is but also serves as a great base sauce for then layering in extra flavor with different veggies like squash or sundried tomatoes.

Edamame Pesto Rigatoni

Creamy basil and edamame pesto with pasta and parmesan cheese

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine Italian

Servings 2 servings

Ingredients

  

• 1 cup basil leaves
• 1 cup edamame cooked
• 1/2 cup shredded parmesan cheese plus more for sprinkling on top
• 2 cloves garlic minced
• 1 1/2 Tbsp lemon juice
• 1 1/2 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp cracked black pepper
• 3 cups rigatoni

Instructions

 

• Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions for al dente. Before draining reserve 1/2 cup of the pasta water.
• While the pasta is cooking make the pesto by placing the basil, edamame, parmesan cheese, garlic, lemon juice, salt and pepper in the bowl of a food processor. Blend until it starts to form a paste. Keep the food processor running and slowly pour in the oil from the top. Blend until smooth. The sauce will be pretty thick.
• Add the edamame pesto to the pot you cooked the pasta in after it has been drained. Add 1/4 cup of the pasta water and stir with the pesto mixture to thin out the sauce. Add the pasta in and stir until the pasta is all coated. Add the remaining water to get the sauce to a good consistency that it coats the rigatoni.
• Dish up pasta into two bowls and top with extra parmesan cheese. This pasta is best when fresh and the sauce is the right consistency from the pasta water. If eating alone you can reheat the next day but add a little more olive oil and water when heating in the microwave to get the creamy consistency for the sauce.

Keyword edamame pesto, simple summer pasta