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18 minutes
Featured Recipe
Overall Rating
Ingredients for 4 people
  • Pesto
  • 1 cup chopped kale tightly packed
  • 1 cup cilantro tightly packed
  • 1/4 cup slivered almonds toasted
  • 1 garlic clove
  • 1 serrano chile
  • 1 tbsp lime juice
  • Pinch of salt
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup olive oil
  • Spaghetti
  • 1 knob ginger peeled and sliced into shards
  • olive oil (for ginger)
  • 1 8oz box Explore Cuisine Edamame Spaghetti
  • 2 carrots sliced into ribbons
  • 1/4 cup shredded coconut toasted
Preparation 10 minutes + 8 minutes cooking
  1. Blend first seven ingredients (kale through salt) in a food processor. Add cheese. Stream in olive oil while machine is running. Turn off and set aside.
  2. Saute ginger in a bit of olive oil, until crispy. Set aside.
  3. To a large pot, add 8 cups water and bring to a boil. When boiling, add Edamame Spaghetti. Cook for 4-6 minutes, until al dente or firm to the bite. Drain and rinse.
  4. Toss together spaghetti with carrots and pesto. Portion into 4 shallow, wide bowls. Sprinkle with ginger and toasted coconut.
Vegan alternative: Omit Parmesan cheese. Use a dairy-free vegan version, or a bit of nutritional yeast if you like, in its place