Creamy Hummus Edamame Pasta

• •16 oz Pasta of choice
• •2 cups Shelled Edamame (frozen, heated)
• •1 cup Fresh Basil Leaves (finely chopped)
• •0.8 cup Hummus (original flavor)
• •2 tbsp Lemon Juice
• •1 tbsp Olive Oil
• •1 tsp Garlic Powder
• •1 tbsp Water (or more, to thin sauce)
• •1 tsp Red Pepper Flakes (optional, for a hint of heat)
• •1 tbsp Olive Oil (optional, for serving)
• •to taste Black Pepper (optional, for serving)

Instructions

1. 1

   Bring a large pot of water to a rolling boil. Add the pasta and cook according to package directions until al dente.

2. 2

   While the pasta cooks, prepare the creamy hummus sauce. Combine the hummus, lemon juice, olive oil, garlic powder, ½ cup of fresh basil leaves, and 1 tablespoon of water. Whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches your desired consistency.

3. 3

   Drain the pasta and return to the pot. Add the heated edamame and pour in the hummus sauce. Toss gently to coat everything evenly.

4. 4

   Serve immediately, garnished with extra fresh basil leaves, red pepper flakes, a drizzle of good quality olive oil, and a grind of black pepper.

Chef's Tips

• 💡For an extra flavor boost, lightly toast the edamame in a dry pan for a few minutes before adding to the pasta to bring out a nuttier flavor.
• 💡Add some cherry tomatoes or chopped cucumber for a fresh, textural contrast.
• 💡Adjust the amount of lemon juice to your preference – start with 2 tablespoons and add more if you like it tangier.