Edamame Pesto Pasta

This past Father's Day, as per tradition, my sister and I made dinner for the family. By "made dinner" I mean my sister boiled the pasta, and I took care of the rest. While the water was boiling, I sent her to the pantry to find enough pasta for seven people. She emerged with a package enough for double the company, all of which was cooked in one go. As a result, we had enough left over pasta for three subsequent meals. I have a feeling she may have done it on purpose, given her seemingly insatiable appetite for pasta.

Despite being fresh out of tomatoes, I still wanted something Italian-esque. The solution? Edamame pesto. While this pesto was green, olive oil- and herb-infused, it did not have pine nuts or cheese, the star ingredients in conventional pesto. Nevertheless, what this pesto lacked with regard to tradition it more than compensated in terms of nutrition. Not only is it a complete protein, edamame also provides a substantial amount of fiber and minerals. A single cup of edamame has at least 6% of all daily recommended amounts of nutrients except for vitamin D. 

Overall, edamame pesto had a more mellow flavor and a pleasant creamy texture reminiscent of avocado. Paired with an egg sunny side up, a drizzle of balsamic, and a dash of sesame, the Ital-Asia dish was complete. 

 Edamame Pesto Pasta--serves 4

 Ingredients:

• 4 servings of pasta, cooked and drained
• 2 cups frozen edamame, thawed and rinsed
• 8 fresh basil leaves*
• 2-3 fresh springs rosemary*
• 8 fresh oregano leaves*
• half head of garlic, peeled and coarsely chopped
• 1 tsp. sesame oil
• 1 Tb. extra virgin olive oil
• salt and ground black pepper 
• Aged balsamic vinegar
• 2 tsp. toasted white sesame seeds (garnish, optional)  

*While fresh herbs are preferred, dried herbs can certainly be used instead! Directions:

1.  In a large skillet, heat sesame oil on medium-high heat.
2.  Add garlic, basil, rosemary, and oregano to skillet. Sauté until fragrant, about a minute.
3. Add in edamame, as well as salt and pepper to taste. Be a bit heavy-handed here since the pesto will be flavoring the pasta. Continue sautéing for 5-7 minutes until edamame is heated. (frozen edamame comes fully cooked!)
4. Transfer contents to food processor, add olive oil, and pulse for a 'chunky' consistency. Meanwhile, add pasta to the skillet and begin reheating. 
5. Once pesto is finished, add back to skillet and mix in with pasta. When pasta is heated, turn off heat and divide pasta among four plates.
6. Top each with balsamic vinegar, 1/2 tsp. sesame seeds, and an egg sunny side up if so desired.
7. Serve and enjoy!