Edamame Pesto Protein Pasta / Dip

Steamed the frozen edamame in its bag in the microwave or in boiling water. Bring a large pot of salted water to a boil. Add the edamame and cook for 3 to 4 minutes, until just tender. Using a slotted spoon or ladle, remove the edamame and place it in a colander. Rinse under cold water, then allow to drain and cool.

Cook the pasta according to package instructions.

Meanwhile, in a food processor add the cooled edamame, garlic, herbs, and seeds and pulse for 8 to 10 seconds until the mixture resembles coarse crumbs. With the motor running, add in the olive oil, and pulse until it resembles a thick paste. (It doesn’t need to be smooth, some texture is preferred.) Stir in lemon juice, nutritional yeast, salt, and a few pinches of black pepper.

Taste and adjust salt and lemon juice until you are happy with the balance.

When the pasta is ready, drain the pasta. Place the pot back on medium heat and add the edamame pesto. Stir until the pesto and water have emulsified, then add the pasta and stir to coat. If it looks dry, add just enough pasta cooking water for the sauce to look loose.

To serve, finish with a drizzle of olive oil, a squeeze of lemon juice, a scatter of red pepper flakes, and a few torn herbs.