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
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
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!