By Hetty Lui McKinnon
Updated Feb. 16, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- 4(420)
- Notes
- Read community notes
While edamame are most often served in their pods and consumed as a snack, the shelled beans found in the supermarket freezer are an excellent ingredient for weeknight cooking. Edamame are young soybeans harvested before they ripen or harden, and they are an excellent source of protein. Here, they are blitzed to make a nutty ‘pesto’ — buttery but mellow, with a hint of sweetness. This is also a great way to use up whatever soft herbs you have in the fridge like basil, parsley, mint, cilantro or dill or a combination. The nutritional yeast adds a savory punch, but if you aren’t vegan, you can substitute with a grated hard cheese like Parmesan or pecorino.
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Ingredients
Yield:4 to 6 servings
- Kosher salt (such as Diamond Crystal) and black pepper
- 1(12-ounce) package frozen shelled edamame
- 1pound short pasta, such as fusilli, rigatoni or cavatappi
- 4garlic cloves, roughly chopped
- 1½packed cups soft herbs, such as basil, parsley or mint leaves (or a combination), plus more to serve
- ⅓cup roasted unsalted sunflower or pumpkin seeds
- ½cup extra virgin olive oil, plus more for serving
- 3 to 4tablespoons lemon juice (from 1 to 2 lemons), plus more for serving
- 3tablespoons nutritional yeast (or grated hard cheese like pecorino or Parmesan)
- Red-pepper flakes, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
587 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 68 grams carbohydrates; 10 grams dietary fiber; 4 grams sugars; 24 grams protein; 465 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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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 in a colander. Rinse under cold water, then allow to drain and cool.
Step
2
To the same water (top it up with hot tap water if needed), add the pasta. Cook according to package instructions.
Step
3
Meanwhile, to a food processor or blender, add the cooled edamame, garlic, herbs and seeds and blitz for 8 to 10 seconds, until the mixture resembles coarse crumbs. With the motor running, trickle in the olive oil and 2 to 3 tablespoons of water, and blitz until it resembles a thick paste. (It doesn’t need to be smooth; some texture is preferred.) Stir in 3 tablespoons lemon juice, nutritional yeast, 1 teaspoon of salt and a few pinches of black pepper. Taste and adjust salt and lemon juice until you are happy with the balance.
Step
4
When the pasta is ready, reserve 2 cups of the cooking water and drain the pasta. Place the pot back on medium heat and add the edamame pesto, along with 1 cup of pasta cooking water. 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.
Step
5
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.
Ratings
4
out of 5
420
user ratings
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Cooking Notes
Kate R
Definitely requires you to adjust seasoning - it was quite bland to begin with. I wouldn't race back to make it.
Rachel
I used a combo of parsley, dill, and basil and found this to be very flavorful! It was a bit too much sauce for the amount of pasta in my taste, so next time I will add half the pesto and pasta water first and adjust from there.
Mariah Schlegel
As a very slow and discombobulated cook, this recipe is quick and super easy. The recipe is a bit bland however, I still give it four stars because of the adjustability of ingredients to get the flavors you want. Healthy and fresh too!
anna
This was unexpectedly good. As herbs, I used 2/3 parts dill (as another reader suggested), 1/3 part parsley, and 2-3 sprigs of mint. I added lime zest and some leftover chives I had. I opted for roasted pumpkin seeds. I also supplemented it with roasted zucchini (diced and all seeds removed). I would recommend using penne or rigatoni so that the filling can get into the pasta. Yum!
Sandy
This is one of the few dishes I have on heavy rotation. I use 8-12 oz pasta and add in a bunch of roasted veggies, like summer squash and peppers, as well as adding arugula at the end. Add red pepper flakes to pesto. Cheese is a must for me. Do not undersalt.
Cassidy K.
Delicious, quick satisfying. Used a mix of parsley and mint (what was in the fridge). Will be making again. Thanks, Hetty!
Annie M.
Didn't have endamame, so subsituted peas. Added fresh mint, oregano and arugula from the garden and .... Fantastic!
Tough Shopper
I am not fond of bland food, but I did not find this particular bland in comparison to something like macaroni and cheese. As per someone else’s suggestion, I added lemon zest, as well as lemon. I also sautéed the garlic and the red pepper flakes, because I find sautéing the red pepper flakes. distributes their heat better. Also, even though I’m a huge fan of garlic, I think the raw garlic would have been totally too much.
Babunian
Markedly more bland than regular pesto.
Katherine
Used a mix of herbs I had leftover. Basil parsley dill and mint. This definitely required more garlic and lemon and salt. Bomba (fermented Calabrian chilies…Trader Joe’s) sauce was a welcome addition. It was pretty good the first day. Leftovers did not reheat well. Dry and clumpy.
Peter Ruben
I used basil for the herb and topped everything with a few thin slices of sesame-crusted seared ahi and a few torn basil leaves. Everyone liked it.
Blue Jay
Don't top up with hot tap water. It'll contain minerals from your water heater and pipes.
Musafir09
The edamame sauce doesn't really blend in, no matter how much pasta water you put. The edamame sauce doesn't work at all with this pasta.
Cat
Honestly turned out so much better than I was expecting, or in the words of my husband, "so creamy."Even used the nutritional yeast instead of parmesan. Used 1 cup basil and 0.5 cup of parsley. Each serving has a huge amount of protein, will definitely be making this again, but will use the processor instead of the blender.
Angela
Made as written with .5 cup each basil, mint, and parsley; roasted pumpkin seeds; nutritional yeast; and cavitappi for the pasta. 3 tbsp lemon juice but maybe could have gone a little less. Absolutely delicious, this is going into the rotation!
Madi
Had some trouble with the blending but the sauce was good! It took more like an hour overall. Used parsley, sage, and mint. Added shaved Brussel sprouts in with the pasta for a veggie.
Lynn K
I can't find shelled edamame. How much frozen edamame do I need to use to yield 12 oz?
Mary D
Trader Joe’s tends to have shelled edamame in the freezer section, if there’s one near you. (12 oz would be a lot of shelling)
deb
Made as written. Loved!!
Sandy
This is one of the few dishes I have on heavy rotation. I use 8-12 oz pasta and add in a bunch of roasted veggies, like summer squash and peppers, as well as adding arugula at the end. Add red pepper flakes to pesto. Cheese is a must for me. Do not undersalt.
meredith
Delicious and easy! We did adjust the lemon - added a lot more than called for. Used mostly basil but with a good bit of parsley and smaller amounts of chive and mint. Also we added a handful of roasted pistachios and that was a great choice. It makes a large amt of sauce relative to the amt of pasta so I recommend picking a pasta shape like fusilli that will really grab a large volume with each bite.
Peggy
My family loved this! I used a combo of fresh basil, mint, and parsley from my garden. Would be good with chives too! I added a bit more cheese than was called for - a shredded Italian mix that included Parmesan - but not a ton, and we called it “herby Mac and cheese.” I was happy about the extra nutrition compared to regular mac and cheese!
Tiereza
I’ve made the pasta once — bleh just 3 stars — but the pesto numerous times. It has become a staple for dipping, spread on bread, even eaten out of the container with a spoon. I’m in love with this stuff. I always use Basil. 5 stars.
HopeS
I agree this recipe was quick and straightforward to make but a bit too simplistic for our family’s palette. It would be great to not only use a variety of soft herbs in the pesto but add more seasoning and cook and stir in some additional vegetables to add interest to the dish— e.g. onion, broccoli, red pepper?
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