Creamy Edamame Pesto Spaghetti with Rocket Salad

Name: Creamy Edamame Pesto Spaghetti with Rocket Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 300 g spaghetti; 350 g frozen edamame beans shelled; 90 g rocket leaves; 2 clove garlic; 50 g cashew nuts; 50 ml extra-virgin olive oil; 50 g parmesan or vegetarian alternative, plus extra to serve

This creamy edamame pesto spaghetti is a fast, fresh dinner that feels both comforting and light. Sweet edamame, nutty cashews, garlic, and Parmesan blend into a silky green sauce, with peppery rocket on the side for a crisp finish.

Servings4 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

spaghetti
300 g
frozen edamame beans shelled
350 g
rocket leaves
90 g
garlic
2 clove
cashew nuts
50 g
extra-virgin olive oil
50 ml
parmesan or vegetarian alternative, plus extra to serve
50 g

Step-by-Step Instructions

Cook the spaghetti in a large pan of salted boiling water according to the package instructions until al dente. While the pasta cooks, heat the shelled edamame: microwave with 2 tbsp water for about 5 minutes, then cover and let stand for 2 minutes, or simmer in boiling water for 2 to 3 minutes until tender.

Set aside about 200 g of the cooked edamame. Add the remaining 150 g edamame to a blender with the olive oil, cashew nuts, garlic, Parmesan, a pinch of salt, and black pepper. Blend until smooth, adding up to 6 tbsp water as needed to loosen the pesto to a creamy consistency.

Drain the pasta, reserving a splash of the cooking water. Return the pasta to the pan and toss with the edamame pesto and the reserved whole edamame beans, adding a little pasta water if needed to coat evenly. Serve immediately with the rocket on the side and extra grated Parmesan, if desired.

Chef's Tips

For a vegetarian version, use a vegetarian hard cheese instead of Parmesan. Leftovers keep well in an airtight container in the fridge for up to 2 days; loosen with a splash of water before reheating. If the pesto seems too thick, add water gradually rather than extra oil to keep the sauce light.