An elegant lunch makes me feel like a lady- especially in this weather where I can take enjoy it outside on my (admittedly tiny) patio. While I love the idea of pesto, I actually don’t really love pesto. I find it’s often heavy and oily and after being struck with pine mouth last Thanksgiving, I am completely pine nut phobic.
This recipe plays up my long time obsession with kaffir lime leaves, which I always keep stocked in my freezer and my deep love of yuzu. Anyone who knows me will tell you that citrus of any kind will raise my eyebrow. Asian citrus; however; blows my skirt up in that full on Marilyn sort of way!
While I try to stay away from soy because it can trigger migraines for me, this was an experiment to see if it was only tofu that was a trigger. Unfortunately, I will not be eating this again as I got a horrid migraine shortly after having a fabulous lunch, but I will it with fresh fava beans, fresh or frozen peas, or even fresh garbanzos! This recipe is so delightful, and so incredibly easy there is no reason not to eat it. One note, the matcha green tea is not necessary, but it adds a little depth of flavor and ups the green color of the dish, but go easy, the stuff is powerful, and nobody wants Shrek pasta.
- INGREDIENTS
- 3 cups thawed frozen organic non GMO edamame
- ¼ cup grapeseed oil
- 4 kaffir lime leaves
- 1 tablespoon yuzu juice
- 2 cloves garlic
- pinch of matcha green tea powder
- pinch of white pepper
- pinch of salt
- Pasta of your choice- I used a vegan parpadelle- Cooked to al dente in well-salted water.
- ¼ cup of reserved pasta water
- INSTRUCTIONS
- Add edamame, kaffir lime leaves, yuzu juice, garlic, green tea powder, salt, and pepper to food processor and process until mostly smooth- I like some texture.
- Add grapeseed oil and pulse five or six times in one second pulses until just incorporated.
- In a large skillet, over medium heat, toss edamame pesto with pasta and add pasta water a little bit at a time until desired consistency is reached and cook until pesto is warmed through.
- Add more salt and pepper to taste- if desired.
- Serve- you can twist pasta into a tall tower for pretty presentation and top with another lime leaf.
YUMmee! This is so intriguing, beautiful and sound so good. You are so smart. And cute. And fun. And you make great food. Just don't make anymore using an immersion blender.
I used my immersion blender on Wednesday. I'm fearless! Thanks Toni. You're such a love. XO
Looks very delicious and it seems easy to prepare. I can't wait to try this out. Thanks for the wonderful recipe! 🙂
Interesting recipe! I wanted to make pasta and use some leftover kaffir lime leaves and yuzu juice, here we go! Don’t have any edamame, think I’m going to add some cilantro and mint, see where that takes me 🙂
Yum, that looks delicious…and i would never know it’s healthy!
Your really mixing it up with this recipe! Sounds delicious.
Mmmm! Beautiful combination of flavors. I understand what you’re saying regarding pesto, sometimes that oil is just too much – love your lightened up version.
I looove the flavour of kaffir lime, really love the idea to use it in a pesto!
No, no-one wants Shrek pasta! But this sounds like a bright combination of flavors! So pretty too!