Edamame Pesto Chicken Pasta - alive magazine

Name: Edamame Pesto Chicken Pasta - alive magazine
Ingredients: 2 1/2 cups (625 ml) frozen shelled edamame, thawed; 1 cup (250 ml) packed coriander; 1/3 cup (80 ml) grated Parmesan cheese; Juice of 1/2 lemon; 2 garlic cloves, crushed; 1/4 tsp (1 ml) sea salt; 1/4 tsp (1 ml) freshly ground black pepper; 1/4 cup (60 ml) extra-virgin olive oil; 450 g wholemeal spaghetti; 2 tsp (10 ml) grapeseed or other cooking oil; 450 g skinless, boneless chicken breast, cut into 1 in (2.5 cm) cubes; 4 cups (1 L) baby spinach or other tender greens; 1/4 cup (60 ml) roughly chopped unsalted roasted almonds

www.alive.com

Serves 6 This surprising rendition of pesto will have pasta lovers licking their lips. 2 1/2 cups (625 ml) frozen shelled edamame, thawed 1 cup (250 ml) packed…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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