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 cilantro; 1/3 cup (80 mL) grated Parmesan cheese; Juice of 1/2 lemon; 2 garlic cloves, minced; 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; 1 lb (450 g) whole grain spaghetti; 2 tsp (10 mL) grapeseed or other cooking oil; 1 lb (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

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 cilantro…

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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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