Pesto Pasta with Lemon, Spinach, Edamame & Toasted Almonds

INGREDIENTS

• 8 ounces spaghetti
• 1/2 - 1 cup pesto
• 8 ounces spinach or other green (lightly sauteed if a heartier green)
• 2 cups edamame (ideally sauteed slightly)
• Juice from 2 lemons (plus fresh lemon wedges for serving)
• 3/4 cup almonds, crushed and lightly toasted

INSTRUCTIONS

• Heat a large pot of water to boiling, and cook pasta until al dente. Strain and rinse with cold water.
• In a large bowl, combine the pasta, pesto, and spinach, and stir until evenly mixed 
• On a low heat, toast crushed almonds until just fragrant. 
• Finally, stir in the edamame and squeeze the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. 
• Garnish pasta with the toasted almonds.

Note: does not stay overnight very well as it loses some flavor