Gluten Free Elbow Pasta tossed with Edamame Cilantro Pesto

Spanish version 2018-01-05
  • Servings : 100
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m


Step 1

In foods 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.

Step 2

Cook pasta according to package directions. Drain pasta and toss with pesto.

Step 3

Serve immediately or hold above 140 ºF. and garnish each bowl with grated parmesan.


  • 6 lbs. 4 oz. Gluten Free Elbow Pasta
  • 6 lbs. 4 oz. Barilla Shelled Edamame Thawed
  • 1 cup Garlic Minced
  • 1 cup Cilantro, Roughly Chopped
  • 1 TB. Minor’s Low Sodium Veg Base
  • 1 qt. Water
  • ½ cup Lemon Juice
  • 1 cup Olive Oil
  • ½ cup Kosher Salt
  • 1 cup Kosher Salt
Recipe Type:
Chef Recommended Cuts
  • Gluten Free Elbows
Related Recipes:
  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

  • Love Pockets

  • Vietnamese-inspired Barilla Spaghetti, Fresh Herbs, and Grilled Tofu

  • Rigatoni Bolognese

  • Pasta Alla Norcina

    Pasta alla Norcina

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 3
Servings Per Container 100

Amount Per Serving
Calories 159
Calories from Fat 36
% Daily Value*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 1mg
Sodium 480mg
Total Carbohydrate 25g
Dietary Fiber 2g
Sugars 1g
Protein 6g

Vitamin A 0%
Vitamin C 6%
Calcium 3%
Iron 4%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.