Edamame Spaghetti With Kale Cilantro Pesto

Pasta is now officially healthy
Edamame Spaghetti With Kale Cilantro Pesto

Explore Cuisine

Recipe Courtesy of Explore Cuisine

Pesto is traditionally made with basil, but this recipe transforms the classic sauce by using kale, cilantro, and spicy serrano chili. Edamame spaghetti adds a nice bite and extra protein to the dish.

4
Servings
371
Calories Per Serving
Deliver Ingredients

Ingredients

For the Kale Cilantro Pesto

  • 1 Cup kale, tightly packed
  • 1 Cup cilantro, tightly packed
  • 1/4 Cup slivered almonds, toasted
  • 1 Garlic clove
  • 1 Small serrano chili, seeded
  • 1 Tablespoon lime juice
  • 1/4 Teaspoon kosher salt
  • 1/2 Cup olive oil

For the Edamame Spaghetti

  • 1 Package spaghetti, such as Explore Cuisine Edamame Spaghetti, cooked and drained
  • 1 Large carrot, sliced into ribbons with a vegetable peeler
  • 1/4 Cup shredded coconut, toasted

Directions

For the Kale Cilantro Pesto

Blend first seven ingredients in a food processor then stream in olive oil.

For the Edamame Spaghetti

Toss cooked spaghetti with pesto, and fold in carrot and coconut. Serve hot.  

Nutritional Facts

Total Fat
33g
47%
Sugar
12g
13%
Saturated Fat
27g
100%
Carbohydrate, by difference
18g
14%
Protein
3g
7%
Vitamin A, RAE
510µg
73%
Vitamin C, total ascorbic acid
34mg
45%
Vitamin K (phylloquinone)
156µg
100%
Calcium, Ca
84mg
8%
Choline, total
9mg
2%
Fiber, total dietary
4g
16%
Folate, total
39µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
29mg
9%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
52mg
7%
Selenium, Se
3µg
5%
Sodium, Na
215mg
14%
Water
97g
4%
Zinc, Zn
1mg
13%