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Pasta with Edamame Pesto

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main
Cuisine: Italian
Servings: 10
Author: Vaishali Honawar


  • 1 cup edamame (shelled), microwaved for a couple of minutes with a few tablespoons of water until just tender.
  • 1/2 cup watercress leaves , chopped
  • 4-5 cloves of garlic , chopped
  • 1 cup silken soft tofu
  • 2 tsp cumin seeds , powdered
  • 1 tsp red pepper flakes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup capers , drained
  • 1 cup walnuts , toasted lightly and chopped coarsely
  • 1 13.5- oz box of Penne Rigate Pasta (I used whole-wheat, although this would work as well with regular pasta)


  • Salt the pasta water and cook the pasta per package directions until al dente.
  • To a food processor, add the edamame, tofu, garlic, watercress, cumin powder and red pepper flakes. Add salt to taste.
  • With the motor running, drizzle in the olive oil until the pesto comes together in a smooth, creamy sauce with a lovely pale green color.
  • Remove the cooked pasta to a bowl and add the pesto sauce, capers and walnuts.
  • Toss to coat the pasta evenly with the sauce.
  • You can also add some pre-roasted veggies like bell peppers and zucchini or even some sliced avocados for a delicious and healthy meal in minutes!