Edamame Pesto Pasta Salad

Ingredients

Arugula

2 cups, fresh

Cherry tomatoes

1 cup, halved

Salt and pepper

to taste

Lemon juice

2 tablespoons, fresh

Olive oil

1/3 cup, extra virgin

Parmesan cheese

1/2 cup, grated

Garlic

2 cloves, peeled

Basil leaves

1 cup, fresh

Edamame

1 cup, shelled and cooked

Pasta

8 ounces, any short pasta

Instructions

1. Boil a pot of salted water and cook your pasta as per the package instructions. Once done, drain the pasta, rinse under cold water to stop the cooking process and set it aside.
2. While the pasta is cooking, prepare the edamame pesto. In a food processor, add in the edamame, fresh basil leaves, peeled garlic, grated Parmesan cheese, extra virgin olive oil, fresh lemon juice, salt, and pepper. Process these ingredients until you achieve a smooth pesto consistency.
3. In a large mixing bowl, combine the cooled pasta, your freshly made edamame pesto, halved cherry tomatoes, and fresh arugula. Gently toss until everything is well combined and coated with the pesto.
4. You can serve this salad immediately, or chill it in the refrigerator for an hour before serving if you prefer a colder salad. Either way, this dish is designed to delight your taste buds.