Creamy edamame pesto pasta with rocket salad

Delight in the harmonious blend of creamy edamame pesto pasta and fresh rocket salad. A tantalizing dish of bold flavors awaits your taste buds.

Ingredients:

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

Instructions:

1. Prepare the pasta according to the instructions on the package. At the same time, place the frozen edamame in a bowl, add 2 tablespoons of water, and microwave on high for approximately 5 minutes. Let it sit in the water, covered, for an additional 2 minutes. As an alternative, you can boil the edamame in a pot of boiling water for 2-3 minutes.
2. For the pesto sauce, combine 150g of the edamame, oil, cashews, garlic, parmesan, and some seasoning in a blender. Blend until it forms a smooth paste. If the mixture is too thick, you can add up to 6 tablespoons of water to help with the blending process.
3. Once the pasta is done cooking, mix in the prepared pesto and the remaining edamame. Serve with rocket on the side and sprinkle some extra cheese on top, if desired.

Summary:

• Calories: 2401 kcal
• Fat: 102 g
• Protein: 108 g
• Carbs: 273 g
• Potassium: 3089 mg
• Magnesium: 584 mg