Orecchiette with Haricots Verts, Edamame and Spinach Pesto

This is yet another adaptation of a Chloe Coscarelli recipe (Orecchiette with No-Cook Spinach Sauce).  As a hot dish, it’s not bad;  as a cold pasta salad it’s amazing!  That makes it the perfect dish to make on Sunday and pick at all week.  Enjoy! -Amanda

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1 pound organic orecchiette

1 bag frozen edamame

12 ounces haricots verts, cut into thirds

6 ounces spinach

3 cloves garlic

1/4 cup olive oil

1/4 cup reserved pasta water

1 lemon, juiced

1 teaspoon sea salt

1/2 teaspoon fresh black pepper

 

Directions

1.  Cook pasta according to package instructions.  When there is about 3-4 minutes of remaining cooking time, add the edamame and haricots verts to the hot water.  Drain and set aside, reserving 1/4 cup pasta water.

2.  Combine remaining ingredients in a food processor until smooth.

3.  Toss the pasta, edamame and haricots verts in the sauce.  Let cool and enjoy!

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