Edamame Pesto Rigatoni
Creamy basil and edamame pesto with pasta and parmesan cheese
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.