Edamame Pesto Pasta
This easy edamame pesto pasta blends protein-rich edamame with Parmesan, garlic and olive oil into a creamy, dreamy sauce that’s ready in just 20 minutes!
Once upon a time, edamame was an exotic treat that I could only find at Japanese restaurants. Now my local supermarket carries giant bags of it in the freezer section—which is a wonderful thing, because instead of only being able to nosh on it when we go out for sushi, I can turn it into this creamy edamame pesto pasta!
The edamame whirls together with Parmesan, garlic and olive oil to make a gentler, heartier cousin of traditional basil pesto. Toss it with warm pasta and you have a quick and easy supper that makes people say, “Wait…this is made with what?”—which is always a sign that you’ve found a keeper.
Jump to:
- 🔎 A quick look at this recipe
- ⭐️ Why this recipe works
- 🧐 What is edamame?
- 🫛 Ingredients you need
- 📝 Ingredient notes
- 💡 Ingredient substitution ideas
- 👩🏻🍳 How to make Edamame Pesto Pasta
- 🤔 Recipe FAQs
- 🍽️ What to serve with Edamame Pesto Pasta
- Edamame Pesto Pasta
- 👩🏻🍳 Variations on this recipe
- 😍 Other meatless pasta recipes we love!
- ⭐️ We want to know what you think!
- 🥣 Come on into our kitchen!
🔎 A quick look at this recipe
- What It Is: A creamy, protein-packed edamame pesto that transforms ordinary pasta into an easy 20-minute dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 2 servings
- Calories: 700
- Cooking Method: Stovetop
- Good For: Quick meatless dinners and warm-weather suppers.
⭐️ Why this recipe works
- 🫛 Edamame makes a wonderfully creamy pesto with a little more texture and heartiness than the traditional basil version.
- ⏱️ It’s ready in just 20 minutes, making it perfect for busy weeknight suppers.
- 🧄 Garlic, Parmesan and olive oil bring all those classic pesto flavors to this fun little twist.
- 🍝 A splash of pasta water turns the pesto into a silky sauce that coats every noodle beautifully.
🧐 What is edamame?
Edamame is the Japanese name for young green soybeans. You can buy them either tucked inside their pods or already shelled, usually in the freezer section. Those tender little beans are packed with plant-based protein—one more reason to keep a bag in the freezer!
Steamed edamame in the pod with a sprinkle of sea salt is still and always will be one of my favorite snacks EVER—you hold the pod between your teeth, pop out those tender little beans and yum. Good and good for you and yum!
For this recipe, make sure you buy shelled edamame, since those are the beans we’ll be whirling into pesto.
🫛 Ingredients you need
📝 Ingredient notes
- Edamame: Look for shelled edamame in the freezer section—not the kind still tucked inside the pods. Cook it according to the package directions and drain it well before making the pesto. Save a few beans for garnish!
- Parmesan: Freshly grated Parmesan will blend most smoothly and give the pesto the best flavor. Pecorino Romano will also work for a slightly sharper taste.
- Olive oil: Since the olive oil is a main part of the sauce, this is a good place to use your favorite extra-virgin olive oil.
- Pasta: We love short, twirly pasta because all those nooks and crannies hold on to the pesto, but any pasta shape will work.
- Garlic: Two cloves give this pesto a cheerful garlicky kick. Use one clove if you would like a gentler flavor.
💡 Ingredient substitution ideas
Missing something or want to swap in something different? Check out the links below to find more ingredient substitution ideas. 👇🏻
See the recipe card for full information on ingredients and quantities and nutritional information.
👩🏻🍳 How to make Edamame Pesto Pasta
STEP 1: Bring a large pot of heavily salted water to a boil.
STEP 2: Cook some short pasta according to package directions. While the pasta is cooking, prepare the edamame according to the package directions and drain it well. Scoop out a cup of pasta water before you drain the pasta.
STEP 3: Place some garlic, edamame, Parmesan cheese, olive oil and salt in your food processor and process it all up until it’s smooth. Thin it with the reserved pasta water until it is the consistency of a thick sauce.
STEP 4: Transfer your pasta to a mixing bowl and add your edamame pesto. Give it a good toss until all the pasta is coated.
STEP 5: Divide among plates and garnish it with a little more edamame and some fresh pepper, and even a little more Parmesan if you like. I always like!
🤔 Recipe FAQs
Yes! Frozen shelled edamame is perfect for this recipe. Cook it according to the package directions, drain it well and let it cool slightly before making the pesto.
Absolutely. Freeze it in an airtight container for up to three months. Thaw it overnight in the refrigerator and stir in a little olive oil or warm pasta water if it needs loosening up.
You can make the pesto up to three days ahead. Store it in an airtight container in the refrigerator with a thin layer of olive oil over the top to help keep its pretty green color.
Any shape will work, but short pasta with plenty of curves and ridges is especially good at holding on to that creamy pesto sauce.
This recipe contains no nuts, unlike traditional pesto made with pine nuts. It does contain soy and dairy, so check your ingredient labels carefully if you are cooking for someone with allergies.
Pop your question in the Comments section under the recipe card and I will answer pronto!
🍽️ What to serve with Edamame Pesto Pasta
Start this supper with a cool bowl of Zucchini Gazpacho, and add a bright and cheery Green Bean Tomato Salad and some warm Easy Grilled Flatbread on the side. And for dessert, a scoop of Easy Strawberry Peach Sorbet keeps this whole lovely menu feeling fresh, colorful and summery!
So while I love basil pesto-infused anything, when I want a gentler, more substantial pesto, I’m turning to that big bag of shelled edamame in my freezer. The more pesto options the better…let’s whirl up some edamame pesto!
Edamame Pesto Pasta
This easy edamame pesto pasta blends protein-rich edamame, Parmesan, garlic and olive oil into a creamy 20-minute meatless dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 2 cloves garlic
- 1 cup shelled edamame (you can find it in bags in the freezer section) plus extra for garnish
- 1/2 cup grated parmesan
- 1/2 cup olive oil
- 1 teaspoon salt
- 6 ounces pasta (any kind but we like short pasta for this recipe)
- Fresh ground pepper
Instructions
- Cook pasta according to package directions. Scoop out a cup of pasta water before draining.
- While the pasta is cooking, prepare the edamame according to the package directions and drain it well.
- Place garlic, edamame, parmesan, olive oil and salt in food processor and process until smooth. Thin with pasta water until it is the consistency of a thick sauce.
- Add pesto to pasta and toss. Serve garnished with some edamame and fresh pepper, and even a little more parmesan if you like!
👩🏻🍳 Variations on this recipe
😍 Other meatless pasta recipes we love!
⭐️ We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below.
🥣 Come on into our kitchen!
Never thought of making an edamame pesto but turns out it taste amazing! Thanks for sharing this recipe!
Hi Anna and yes! Edamame is good for so many things – I’m so glad you like this recipe as much as I do! :)
Yummy, this sounds great!
Thanks Mindy and yay for pesto!
I love finding new plays on pesto! ANd have yet to try edamame in place of basil. Sounds tasty!
I just KNEW you would like this one, my friend!
What a great idea! I love ideas for alternative pestos. I bet this is super creamy and delicious.
I also love parsley and broccoli pesto – so many pestos, so little time! :)
I love edamame but would have never thought of it in pesto.
I’m not sure what took me so long, since I have “pesto-ed” so many other things – but it was worth the wait! :)
What a cool idea. I’ve only eaten edamame as a snack on its own! Must try (pesto fan here all the way)
It’s the BEST snack, right? Which means we can have it both before and during dinner!
This looks amazing! I love edamame.
Me TOO! And I’m so excited to have a new way to use it. :)
edamame is just the bomb diggity, and this is a fabulous way to consume it!!
The bomb diggity! I love that! Can I borrow it?
Visiting from Blogher–this looks delish! I love edamame and the pretty light spring green makes this peso look so perfect for summer!
Thanks Jennifer! It’s definitely going to make multiple appearances on my summer supper table.
Ohhhh my goodness. I’m a pesto NUT (har har…) and can’t wait to try this!
Ha!! I’m right there with you! :)
Love edamame; LOVE pesto – this looks so great…thanks for sharing!
Two great tastes that taste great together! :)
I like that you switched it up, this sounds great!
You know what they say – variety is the spice of life – or in this case, the herb! :)
This looks delicious! What a great idea – fresh and so tasty for summer!!!
Thanks Robyn! I won’t be abandoning my basil, but I like have many pesto options! :) and xo