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Lemony Pesto Pasta With Edamame & Almonds Six Ingredients (And Salt)

853 faves | 5 recommends

Comments

What a delightful dish...healthy, simple and quick. This delicious gem should be in every cook's arsenal. One caveat, though...the recipe calls for the juice of two (2) lemons to be squeezed into the mix. It is my opinion that this much lemon juice is blatant overkill, resulting in a dish that is overpowered by lemon. Suspecting this in advance, I used only one (1) lemon, then tasted the dish before proceeding. I recommend this to all who try this recipe, as I found that using only one (1) lemon was PLENTY for the dish...any more would be too much. Great recipe!
Charlie Newton   •  4 Mar   •  Report
Amazing
Hillary Mickell   •  23 Apr   •  Report
This is a great way to enjoy the wonderful healthy benefits of soy.
Tina Thibodeau   •  15 Mar   •  Report
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Ingredients

8 ounces spaghetti

1/2 cup pesto

8 ounces spinach

2 cups edamame (shelled and shucked, the peas, not entire pods)

juice from 2 lemons (plus fresh lemon wedges for serving)

3/4 cup almonds, crushed and lightly toasted

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