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 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
Place 1 cup (250 ml) thawed edamame, coriander, Parmesan, lemon juice, garlic, salt and pepper in food processor container and blend until well combined. With machine running, pour in olive oil through feed tube and process until mixture is only slightly chunky. Set aside.
Prepare spaghetti according to package directions. Add remaining edamame to simmering water during the last 3 minutes that pasta is cooking.
Meanwhile, heat oil in frying pan over medium heat. Place chicken in pan and cook until no longer pink, about 6 minutes.
Drain pasta and edamame and place them back in pot along with cooked chicken, pesto and greens. Stir very well to combine and to wilt greens. Place on serving plates and top with almonds and additional Parmesan if desired.
Each serving contains: 2470 kilojoules; 41 g protein; 20 g total fat (4 g sat. fat, 0 g trans fat); 65 g total carbohydrates (1 g sugars, 4 g fibre); 253 mg sodium
source: "Little Green Giants", alive Australia #19, Autumn 2014
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