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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Cook along with all of our recipes
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Per Serving
Calories
775kcal
Fat
25g
Carbs
95g
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🌾 For a GF option swap for a GF pasta. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
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S
Sally
a month 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
3 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
4 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
4 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.
🌾 For a GF option swap for a GF pasta. 🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
S
Sally
a month 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
3 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
4 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
4 months ago
When life gives you lemons, make pesto rigatoni!!! 🍋🍋🍋
Like
Reply
Cancel
