Gluten Free Elbow Pasta tossed with Edamame Cilantro PestoSpanish version 2018-01-05
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.
Cook pasta according to package directions. Drain pasta and toss with pesto.
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
Chef Recommended Cuts
- Gluten Free Elbows
This information is per serving.
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.