Edamame Noodles with Kale Cilantro “Pesto” Sauce

Edamame Noodles with Kale Cilantro “Pesto” Sauce

Ingredients

Pesto

1. 1 cup chopped kale, tightly packed

2. 1 cup cilantro, tightly packed

3. 1/4 cup slivered almonds or walnuts, (may be toasted)

4. 1 garlic clove

5. 1 serrano chile

6. 1 tablespoon lime juice

7. Pinch of salt

8. 1/4 cup grated Parmesan cheese, optional dairy

9. 1/2 cup olive oil Spaghetti

10. 1 knob ginger, peeled and sliced into shards

11. 1 tsp. Olive oil (for ginger)

12. 1 (8-ounce) box Explore Cuisine Edamame Spaghetti

13. 2 carrots, sliced into ribbons (optional)

14. 1/4 cup shredded coconut, toasted and unsweetned, (optional)

Directions

1. Blend first seven ingredients (kale through salt) in a food processor. Add cheese if using. 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 by Explore Cuisine Cook for 4-6 minutes, until firm to the bite (al dente).

4. Drain and rinse with water.

5. Toss together spaghetti with carrots and pesto. Portion into 4 shallow, wide bowls. Sprinkle with ginger and toasted coconut.–Makes 4 servings