Creamy edamame pesto pasta with rocket salad

• spaghetti↗300g g
• edamame beans↗350g frozen g

  frozen, shelled

• extra virgin olive oil↗50ml ml
• cashews↗50g g
• garlic cloves↗2 2
• parmesan↗50g g

  or vegetarian alternative, plus extra for serving

• rocket↗90g g

Step-by-step instructions

1. 1

   Cook the pasta according to the package instructions. Meanwhile place the frozen edamame in a bowl, add 2 tbsp water and microwave on high power for about 5 minutes. Leave it in the water covered for another 2 minutes. If desired, you can boil the edamame in a pot of boiling water for 2‑3 minutes.

2. 2

   To make the pesto, place 150 g edamame, olive oil, cashews, garlic cloves, parmesan and a pinch of seasoning in a blender and blend to a smooth paste. If needed, add up to 6 tbsp water to loosen the mixture if it is too thick.

3. 3

   When the pasta is ready, toss it with the pesto and the remaining edamame, then serve with the rocket on the side and optionally sprinkle with grated cheese.