Ingredients

• 8 oz edamame spaghetti (1 box of Explore Cuisine)
• 1 yellow squash
• 1 zucchini
• 2 cloves garlic, minced
• 1/2-1 tbsp extra virgin olive oil
• Salt and pepper to taste
• Mint Pesto:*
• 1 cup fresh mint leaves
• 1 cup fresh basil leaves
• 1/2 cup pistachios
• 1 tbsp lemon juice
• 2 cloves garlic
• 2 tsp red pepper flakes
• Salt and pepper to taste
• 1/2 cup extra virgin olive oil

Instructions

1. Prepare all the ingredients. Wash the produce. Remove ends of the squash and zucchini and slice into 1/4" rounds. If large in diameter, cut the rounds in half. Remove the mint and basil leaves from their stems. Peel and mince two of the cloves of garlic (to be used with the squash).
2. While the water comes to a boil, make the pesto. Place all listed pesto ingredients and half the olive oil in a food processor and pulse until the nuts are finely chopped. Slowly add in the remaining olive oil as you process until you reach the desired consistency. Set the pesto aside.
3. Bring a large pot of water to a boil. As you wait, heat 1/2-1tbsp of olive oil on a large pan over medium-high heat. Add in the minced garlic and stir until fragrant and the garlic just starts to turn golden in color. Add in the squash and zucchini and sauté for 4-6 mins (until soft, but not mushy). Remove from heat and season with salt and pepper. You don't want to add the salt while the squash cooks or it'll get too watery.
4. When the water boils, add in the edamame spaghetti. Bring to a simmer for 3-5 minutes. Strain. For al dente texture, I like to run it under cold water while I strain.
5. Add spaghetti to pan with squash and mix together. Add on the pesto. Enjoy!

Notes