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
Kale Cilantro Pesto
- 1 c. baby kale, tightly packed
- 1 c. cilantro, tightly packed
- ¼ c. slivered almonds, toasted
- 1 garlic clove
- 1 serrano chile
- 1 T. lime juice
- ¼ t. kosher salt
- ¼ c. parmesan, grated
- ½ c. olive oil
Blend first seven ingredients in a food processor. Add chesse. Stream in olive oil.
- 1 package edamame spaghetti, cooked and drained well
- 1 knob ginger
- olive oil
- 2 carrots, sliced into ribbons with vegetable peeler
- ¼ c. shredded coconut, toasted
Peel ginger, then slice into thin shards with a vegetable peeler. Sauté ginger in olive oil until golden brown and crispy. Drain on paper towels.
Toss spaghetti with pesto, then fold in the carrot ribbons. Garnish spaghetti with toasted coconut, cilantro and a few shards of fried ginger.
A healthy forkful of flavor!
If you are intrigued by Edamame Spaghetti, you might also like black Bean Spaghetti made with 92% black beans and 8% water – read all about it and get that recipe here.
This recipe was developed for my friends at Explore Cuisine. Edamame Spaghetti and Black Bean Spaghetti can be purchased at Explore Cuisine online here or from retailers worldwide locations here.
10 thoughts on “Edamame Spaghetti with Kale Cilantro Pesto”
Must try this! Perfect for my current series “The Foodie’s Guide to Fitness & Weight Loss”. Went to Explore Asian and it says the pasta is carried at the Mothers’ and Sprouts near me!
I find it at Whole Foods too. They are coming out with many more gluten-free pastas – made with lentils, chickpeas, pea protein. Coming soon!
This is a wonderful recipe…so fresh, so flavorful, so healthy! Makes me want seconds. 🙂