Recipe Post: Edamame Pesto

We made this last night. It was delicious like regular pesto, but with less fat and more protein and fiber. This is from Robin Robertson's Quick-fix Vegetarian. The recipes in her book are dairy-free so there isn't any cheese in the recipe. I will admit I added a little grated Parmesan.

1 1/2 cups fresh or frozen shelled edamame
1 pound linguine (use whole wheat for a healthier meal!)
1 large clove garlic (I used three)
1/2 teaspoon salt (was fine without any salt--especially since I added some Parmesan)
1 1/4 cups firmly packed fresh cilantro leaves
1 tablespoon freshly squeezed lime juice (I used the bottled stuff)
1/2 cup extra-virgin olive oil (I cut this down to just over a 1/4 cup and used basil infused olive oil)

Put the pasta water on to boil in a large covered pot. Cook the edamame in a small saucepan of salted boiling water until soft, about 10 minutes. Drain and set aside.

When the pasta water comes to a boil, salt it (I did not), add the linguine, and cook, stirring occasionally, until it is al dente, about ten minutes.

While the pasta is cooking, make the pesto: In a food processor, process the garlic and salt until finely minced. Add the cilantro and puree to a paste. Add the cooked edamame and the lime juice and process until blended. With the machine running, add the oil and process until blended. Add up to 1/2 cup of the hot pasta water to make a smooth sauce. When the pasta is cooked, drain it and toss with the sauce.