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Edamame Spaghetti with Kale Cilantro Pesto {gluten-free}
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Vegetarian Yes
Available Time 15 Min
Prep Time 10 minutes
Cook Time 8 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Vegetarian Yes
Available Time 15 Min
Prep Time 10 minutes
Cook Time 8 minutes
Servings
people
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  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.
Recipe Notes

Vegan alternative: Omit Parmesan cheese. Use a dairy-free vegan version, or a bit of nutritional yeast if you like, in its place

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