Gack Yack

Reposted from Post Punk Kitchen

In this dish I’ve sauteed some mushrooms for meatiness and red onions for a little tinge of sweetness. But you can use edamame pesto as a dip or as a topping for a baked potatoes, or as a filling for lasagna, or anywhere else that pesto would be appropriate. It’s really easy and versatile, too. It may not taste exactly like the super oily pesto we all know and love, but it tastes pretty darn good and it’s got a fraction of the fat so it won’t leave you feeling like you’re about to give birth to a pesto baby. Did I just ruin your appetite forever?

Spinach Linguine With Edamame Pesto
Serves 4

For the edamame pesto:
2 cloves garlic, chopped
1 cup packed basil leaves
Handful (1/4 cup or so) fresh cilantro
14 oz package shelled edamame, thawed
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
1 teaspoon olive oil
1 teaspoon salt
optional: 2 tablespoons nutritional yeast

For the pasta:
10 oz spinach linguine or other pasta

1 teaspoon olive oil
Small red onion, in thinly sliced half moons
1/2 lb cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon dried thyme
1/4 teaspoon salt
Extra basil for garnish

Cooking spray

Put on a pot of salted water to boil. Then prepare the pesto:

Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more vegetable broth if it seems too stiff. Set aside until ready to use.

Preheat a large pan over medium heat. At this point your pasta water should be ready, so add the linguine.

Saute onion in oil for about 5 minutes. Use a little cooking spray as needed, or a splash of water if you prefer. Mix in mushrooms, garlic, thyme and salt. Cover pot and cook 5 more minutes, stirring occasionally.

The pasta should be ready now, so drain it.

When the mushrooms have cooked down, add pasta to the pan, along with the pesto. Use a pasta spoon to stir and coat the linguine. Get everything good and mixed and the pesto heated through, about 3 minutes. The pesto should be relatively thick, but if it’s too thick (not spreading out and coating the pasta) add a few tablespoons of water. Taste for salt.

Serve immediately, garnished with a little fresh chopped basil.

It has been so hot here lately and I didn’t feel like heating up the house with a hot meal. This cold pasta salad was perfect and healthy.

1/2 box pasta (rotini, shells, elbows)
1 16 oz bag frozen broccoli
3/4 cup shelled edamame
juice of 1/2 lemon
1/4 cup fat free plain yogurt
2 tbsp Italian seasoning
1 tbsp garlic powder or 2 minced cloves
1/4 – 1/2 minced red onion (optional)
1 tbsp ranch dressing (fat free)
1 -2 tbsp olive oil
1 tsp sesame oil
1 tbsp soy sauce
salt and pepper to taste

Cook pasta according to directions and drain. I also rinse the pasta in cold water to cool and stop it from cooking longer. steam or boil the broccoli and edamame, set aside to cool. Mix pasta, vegetables, olive and sesame oil in a bowl.

In a separate bowl mix the lemon juice, yogurt, Italian seasoning, garlic, ranch, soy sauce, salt and pepper. Combine everything together and chill. Enjoy!