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Lemony Pesto Pasta with Edamame & Almonds
Ingredients
  • 8 ounces spaghetti
  • ½ cup pesto, store-bought or homemade
  • 8 ounces spinach
  • 2 cups edamame (shelled and shucked; the peas, not entire pods)
  • Juice from 2 lemons (plus fresh lemon wedges for serving)
  • ¾ cup almonds, crushed and lightly toasted
Steps
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