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
- 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.
- Cook pasta according to package directions. Drain pasta and toss with pesto.
- Serve immediately or hold above 140 ºF. and garnish each bowl with grated parmesan.