Creamy edamame pesto pasta with rocket salad

Make a budget-friendly family meal with our quick and easy edamame pesto pasta. Use wholemeal spaghetti for added fibre if you prefer

  • Prep:20 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 637
  • fat 29g
  • saturates 6g
  • carbs 64g
  • sugars 0g
  • fibre 8g
  • protein 27g
  • salt 0.3g


  • 300g spaghetti
  • 350g frozen edamame beans, shelled
  • 50ml extra virgin olive oil
  • 50g cashew nuts
  • 2 garlic cloves
  • 50g parmesan or vegetarian alternative, plus extra to serve
  • 90g rocket leaves


To make this dairy-free, substitute the parmesan for 4 tbsp nutritional yeast.
Swap the beans for peas, spinach or kale, and blend to a pesto.
Use wholemeal spaghetti for a healthier dish with more fibre.


  1. Cook the pasta following pack instructions. Meanwhile, put the frozen edamame in a bowl, pour over 2 tbsp of water and cook in the microwave on high for about 5 mins. Leave in the water, covered, for 2 mins more. Alternatively, simmer the edamame in a pan of boiling water for 2-3 mins.

  2. To make the pesto, put 150g of the edamame, the oil, cashews, garlic, parmesan and some seasoning in a blender and whizz to a smooth paste. You can add up to 6 tbsp water to help it blend if the mixture is too thick.

  3. Once the pasta is cooked, stir in the pesto and the remaining edamame, then serve with the rocket on the side and an extra grating of cheese, if you like.

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