Pesto Pasta with Green Beans and Edamame

Pesto Pasta with Green Beans & Edamame

This Week on The Counter | October 22, 2018 | By Nathalie

Whenever I’m sick, I follow the logic of “feed a cold, starve a fever”. While I’m unsure if this holds much scientific backing, it’s an excuse to eat lots of comfort food whenever I feel a sore throat coming on. And that’s what I’ve been doing for the past week – trying to feel better through food. With bugs going around and the temperature dropping, I figured I needed to continue the trend and make something especially warm and comforting for lunches this week. This pesto pasta is filling and nutritious, making lunchtime something to look forward to. Follow the “feed a cold” mentality and indulge in some comfort food this week!

Ingredients:

3/4 cup walnuts

1/2 cup slivered almonds

1/2 cup fresh basil (a big handful)

Zest of 1 lemon

Juice of 1/2 a lemon

1 tsp salt

1/3 cup olive oil

1 cup green beans (150 grams)

1 454g box of pasta of your choice

1 540ml can of chickpeas

1/4 cup edamame

Instructions:

In a food processor, combine the walnuts, almonds, basil, lemon zest, lemon juice and salt. With the motor running on low, pour in the olive oil. Continue blending until well combined, stopping to scrape down the sides of the bowl

2. Next, fill a large pot with water and bring to a boil. First, add the pasta and follow cooking directions on the box. When the pasta has about 3 minutes left to cook, add in the green beans and edamame and continue cooking