Spinach Linguine with Edamame Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Recipe from the Post Punk Kitchen blog. This does not include the 10 oz of spinach linguine. Ingredients:
2 cloves garlic |
1 cup basil leaves |
14 oz shelled edamame |
1/2 cup vegetable broth |
2 tbsp lemon juice |
1 tsp olive oil |
1 tsp salt |
2 tbsp nutritional yeast |
1 tsp olive oil |
1 red onion |
1/2 lb mushrooms |
2 cloves garlic |
1 tsp thyme |
1/4 tsp salt |
Directions:
1. Pulse garlic and basil in food processor until chopped. Add remaining ingredients and blend until relatively smooth, adding more broth if needed.
2. Saute onion in oil for 5 minutes, adding water as needed. Mix in remaining ingredients and cook an additional 5 minutes.
3. Combine pesto and onion mixture with 10 oz cooked spinach linguine and heat until warmed through.
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