8 ounces spaghetti
1/2 cup pesto, store-bought or homemade
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
Heat a large pot of water to boiling, and cook pasta until al dente. Strain and rinse with cold water.
In a large bowl, combine the pasta, pesto, and spinach, and stir until evenly mixed (some spinach will wilt, some will stay firm — this is a nice contrast of textures). Finally, stir in the edamame and squeeze the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.
This recipe was originally published May 2011.