Can I use frozen edamame?

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.

Can I freeze edamame 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.

Can I make edamame pesto ahead of time?

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.

What kind of pasta works best?

Any shape will work, but short pasta with plenty of curves and ridges is especially good at holding on to that creamy pesto sauce.

Is edamame pesto nut-free?

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.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Easy Edamame Pesto Pasta (20-Minute Recipe)

Edamame Pesto Pasta

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This easy edamame pesto pasta blends protein-rich edamame, Parmesan, garlic and olive oil into a creamy 20-minute meatless dinner.

Author: Kate Morgan Jackson
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

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

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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!

Find it online: https://www.framedcooks.com/edamame-pesto/