Gluten Free Elbow Pasta tossed with Edamame Cilantro Pesto

6 pounds 4 ounces Barilla Gluten Free Elbow Pasta
6 pounds 4 ounces shelled edamame thawed
1 cup garlic minced
1 cup cilantro, roughly chopped
1 tablespoon minor’s low sodium veg base
1 quart water
½ cup lemon juice
1 cup olive oil
½ cup kosher salt
  1. In foods processor, combine edamame, garlic, cilantro, vegetable base, water , lemon juice, olive oil and kosher salt. Pulse processor until mixture is well combined but slightly chunky.
  2. Cook pasta according to package directions. Drain pasta and toss with pesto.
  3. Serve immediately or hold above 140 ºF. and garnish each bowl with grated parmesan.