Recipe: Edamame mint pesto pasta

Total time: About 20 minutes

Servings: 4

Note: You can serve this on a sliced baguette as an appetizer as well as with pasta. Edamame, green soybeans, are available fresh and frozen in well-stocked markets.

1/2 pound pasta

1 cup cooked, shelled edamame

1/4cup smoked almonds, or cashews or pine nuts

1 cup fresh mint leaves, chopped,

1 tablespoon reserved for garnish

3/4 cup fruity extra-virgin olive oil

1 tablespoon minced ultra-fresh garlic

Sea salt and coarsely ground black pepper

1. Bring a large pot of water to a boil. Add the pasta and cook until al dente.

2. While the pasta cooks, combine the edamame, nuts, mint and olive oil in a blender or food processor and blend until chunky. Stir in the garlic and season with salt and pepper.

3. When the pasta is cooked, drain it well and return it to the pot. Add the pesto and toss until coated. Season with salt and pepper liberally to taste and top with the reserved mint.

Each serving: 741 calories; 15 grams protein; 50 grams carbohydrates; 4 grams fiber; 49 grams fat; 6 grams saturated fat; 0 cholesterol; 12 mg. sodium.