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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring a large pot of salted water to a boil. Add the frozen edamame and cook for 1 minute max. Remove with a slotted spoon and set aside.
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For
2
M
I
Ingredients
250
g
Rigatoni pasta, whole wheat preferred
150
g
Frozen edamame
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Per Serving
Calories
775kcal
Fat
25g
Carbs
95g
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🌱 Plant Points: 6.25
🌾 For a GF option swap for a GF pasta.
🫙 Store in the fridge for up to 4 days.
❄️ Freeze for up to 3 months.
💡 Nutritional values are approximate and calculated per serving.
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K
Kristina R
2 days ago
Very nice flavours!
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Gigi
2 days ago
So happy you liked it! Thanks for giving it a go xx
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A
Audrey
15 days ago
So fresh and lemony, I adore it. We replaced the sundried tomatoes with blistered cherry tomatoes and it was the perfect summer pasta.
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Gigi
15 days ago
That looks absolutely lovely! I can imagine the blistered tomatoes working so well here. So glad you enjoyed it ❤️
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Jarad P
a month ago
This pesto is fabulous. My daughter is allergic to lemons, so white wine vinegar made a fine substitute. I added 1/2 tsp of salt to get the flavors balanced well.
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Gigi
a month ago
Thanks, Jarad! 🥰 I'm glad you loved it. Your tweak sounds lovely, and yay for balancing those flavors!
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E
Emily
2 months ago
It was so good that we ate it all before I remembered to take a photo. Lol
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Gigi
2 months ago
Haha, love that Emily! That's the best feedback if you ask me :) So glad you enjoyed it. 💚
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S
Sally
6 months ago
Added a couple of handfuls of raw freshly cooked spinach as it need using up. Really delicious and a generous portion so will freeze some for another day 😊
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Julia S
8 months ago
Delicious! Needs some pasta water in the blender when making the pesto. I used less lemon zest and lemon juice and it was great. I had to substitute pine nuts for the sunflower seeds but was still gorgeous
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Gabi S
9 months ago
Delicious balance of flavours! And I was surprised of how creamy the pesto was 🤩 Ill make sure a get a big juicy lemon next time.
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Reply
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Gigi
9 months ago
When life gives you lemons, make pesto rigatoni!!! 🍋🍋🍋
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Prep
5m
Cook
15m
Total
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Bring a large pot of salted water to a boil. Add the frozen edamame and cook for 1 minute max. Remove with a slotted spoon and set aside.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
Ingredients
250
g
Rigatoni pasta, whole wheat preferred
150
g
Frozen edamame
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
775kcal
Fat
25g
Carbs
95g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🌱 Plant Points: 6.25
🌾 For a GF option swap for a GF pasta.
🫙 Store in the fridge for up to 4 days.
❄️ Freeze for up to 3 months.
💡 Nutritional values are approximate and calculated per serving.
Only visible to you
Made it?
Cancel
K
Kristina R
2 days ago
Very nice flavours!
Like
Reply
Cancel
Gigi
2 days ago
So happy you liked it! Thanks for giving it a go xx
Like
Reply
Cancel
A
Audrey
15 days ago
So fresh and lemony, I adore it. We replaced the sundried tomatoes with blistered cherry tomatoes and it was the perfect summer pasta.
Like
Reply
Cancel
Gigi
15 days ago
That looks absolutely lovely! I can imagine the blistered tomatoes working so well here. So glad you enjoyed it ❤️
Like
Reply
Cancel
Jarad P
a month ago
This pesto is fabulous. My daughter is allergic to lemons, so white wine vinegar made a fine substitute. I added 1/2 tsp of salt to get the flavors balanced well.
Like
Reply
Cancel
Gigi
a month ago
Thanks, Jarad! 🥰 I'm glad you loved it. Your tweak sounds lovely, and yay for balancing those flavors!
Like
Reply
Cancel
E
Emily
2 months ago
It was so good that we ate it all before I remembered to take a photo. Lol
Like
Reply
Cancel
Gigi
2 months ago
Haha, love that Emily! That's the best feedback if you ask me :) So glad you enjoyed it. 💚
Like
Reply
Cancel
S
Sally
6 months ago
Added a couple of handfuls of raw freshly cooked spinach as it need using up. Really delicious and a generous portion so will freeze some for another day 😊
Like
Reply
Cancel
Julia S
8 months ago
Delicious! Needs some pasta water in the blender when making the pesto. I used less lemon zest and lemon juice and it was great. I had to substitute pine nuts for the sunflower seeds but was still gorgeous
Like
Reply
Cancel
Gabi S
9 months ago
Delicious balance of flavours! And I was surprised of how creamy the pesto was 🤩 Ill make sure a get a big juicy lemon next time.
Like
Reply
Cancel
Gigi
9 months ago
When life gives you lemons, make pesto rigatoni!!! 🍋🍋🍋
Like
Reply
Cancel
