Edamame Spaghetti With Kale Cilantro Pesto

• 1 cup of kale, tightly packed
• 1 cup of cilantro, tightly packed
• 1/4 cup f slivered almonds, toasted
• 1 garlic clove
• 1 serrano chile
• 1 tbsp lime juice
• Dash of salt
• 1/4 cup of parmesan, grated
• 1/2 cup of olive oil
• 1 knob ginger, sliced into shards
• olive oil
• 2 carrots, sliced into ribbons
• 1/4 cup of shredded coconut, toasted
• 1 box (8 oz) Explore Cuisine Edamame Spaghetti

1. Blend first seven ingredients in a food processor. Add chesse. Stream in olive oil. Saute ginger in oil until crispy.
2. Boil 8 cups of water and pour in Organic Edamame Spaghetti. Cook for 8 minutes. Drain.
3. Toss together Edamame Spaghetti with carrots and pesto. Top with ginger and toasted coconut.

of kale, cilantro, ubc, garlic, serrano chile, lime juice, salt, ubc, olive oil, knob ginger, olive oil, carrots, ubc

Taken from www.yummly.com/recipe/EDAMAME-SPAGHETTI-WITH-KALE-CILANTRO-PESTO-1842118 (may not work)