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August 8, 2011

Pesto Penne with Lemon, Spinach, Edamame & Toasted Almonds

 Our first night at the beach house I made this delicious meal. It was a great way to kick off the weekend. It was so amazingly good and even delicious the second day too. Great for leftovers, can be eaten hot or cold. 

Pesto Penne with Lemon, Spinach, Edamame & Toasted Almonds
serves 4-6
8 ounces penne *I use whole wheat
1/2 cup pesto
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, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a skillet stir pesto and spinach until combined. Finally, stir in the edamame and squirt 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. In a large bowl combine hot sauce with pasta, toss to coat. Garnish pasta with the toasted almonds.

I love cooking fun things like this…except its hard to get my dad to eat it.  

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