Ingredients
6 lb. 4 oz. gluten-free elbow pasta*
1 cup garlic, minced
1 Tbsp. low sodium vegetable base
1/2 cup lemon juice
1/2 cup kosher salt
6 lb. 4 oz. shelled edamame, thawed
1 cup cilantro, roughly chopped
1 qt. water
1 cup olive oil
Instructions
- In a food processor, combine edamame, garlic, cilantro, vegetable base, water, lemon juice, olive oil and kosher salt. Pulse processor until mixture is well combined but slightly chunky.
- Cook pasta according to package directions. Drain pasta and toss with pesto.
- Serve immediately or hold above 140°F and garnish each bowl with grated parmesan.
Notes & Comments
*Notes: Barilla Gluten Free Elbow Pasta can be used in this recipe. Optional: Garnish with grated parmesan.
Source
- Recipe, Photo and Nutrition Analysis: Barilla Foodservice
- Meal Pattern Analysis: Chef Rebecca Polson, CC, SNS
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