Edamame Spaghetti with Kale Cilantro Pesto
Carrot Ribbons, Toasted Coconut, Fried Ginger
Compare this Edamame Spaghetti to common pasta and you will be amazed. Generally, dried pastas have 5 to 7 grams of protein and 2 to 3 grams of fiber per serving. This spaghetti – made exclusively of organic edamame (green soybeans) and water – has 24 grams of protein and 11 grams of fiber per serving.
The nutritional facts are hard to believe, until one realizes that this spaghetti really isn’t pasta at all, but soybeans masquerading as noodles. And as it turns out, beans make a super substitute for wheat flour to make those noodles. Edamame spaghetti’s taste and aromas are mild and pleasantly vegetal in nature, and the tooth is delightfully chewy. Love the natural green color, too.
I dress the noodles with kale cilantro pesto – the kale and almonds in the pesto adding their fair share of nutrients. Inspired by edamame and its Asian roots – I add toasted coconut for a little crunch and its toasty exotic flavor and a few shards of one of my favorite garnishes – fried ginger – which brings an unexpected zing to the dish. Raw carrot ribbons add color, texture, and more nutrients. This is definitely a feel-good pasta dish – one that is organic, naturally lower in carbs, and gluten-free to boot. Win.Win.Win.
Edamame Spaghetti with Kale Cilantro Pesto Recipe