This spring-inspired pasta dish combines mint, spinach, and walnuts to form a delicious pesto. Topped with blanched asparagus and fresh edamame, this meal is easy and delicious!
Ingredients
16 oz linguine (= 1 package)
4-6 fresh mint leaves
1-2 cloves garlic
¼ cup olive oil
½ cup walnut halves
1½ cups fresh baby spinach
½ cup fresh shelled edamame
6 oz asparagus, trimmed into 1-inch pieces
zest and juice of half a lemon
Salt, to taste
Parmesan, for topping (optional)
Instructions
Cook pasta in well salted boiling water until al dente, about 7-8 minutes. Drain and cover with a towel to keep pasta from sticking.
In another pot of boiling water, boil asparagus for 3 minutes, until tender. Immediately drain and plunge into an ice water bath and run over with cool water for 1-2 minutes. Set aside to drain.
For pesto, in a food processor, combine mint leaves and garlic. Add walnut halves and pulse until ground. Add spinach and olive oil and lemon juice and pulse until smooth.
Toss pasta with pesto, lemon zest, asparagus, and edamame. Add salt to taste and toss until well combined. Serve with grated parmesan, if desired.
Recipe by Whisk & Shout at https://whiskandshout.com/linguine-mint-pesto-asparagus-edamame/