Hey, it's green, right?

Cooked in the microwave and combined with other classic ingredients, it made a decent pesto that turned out slightly chunkier and a lighter green than the usual kind. The edamame added a nice dose of protein and fiber. And the kids, being fairly new to pesto anyway, didn't know anything was different.

I was very pleased that after serious initial reluctance, Leah tried this dish and ate almost everything on her plate. Sam ate about half of his, and we adults liked it a lot.

Penne with Basil-Edamame Pesto

Serves 4 to 6

1 pound penne pasta

1 cup shelled frozen edamame 

1 cup basil leaves

1/2 cup toasted pine nuts

1/3 cup grated parmesan cheese, plus more for garnish if desired

2/3 cup extra-virgin olive oil

Salt and pepper to taste

Cook penne according to package directions; drain and set aside.

While pasta is cooking, steam edamame in the microwave oven according to package directions, about 5 minutes. Let cool slightly.

Combine edamame, basil, pine nuts, 1/3 cup cheese, oil, a pinch of salt and a few grinds of pepper in a food processor or blender and puree, scraping down sides frequently until ingredients form a paste. Taste and adjust the seasonings. Toss pesto with pasta and garnish with more cheese if you like.

Note: The pesto part of this recipe makes about 1 cup, which you could also use as a dip for vegetables.

 --Recipe from me

Per serving: 620 calories, 16 grams protein, 35 grams fat, 5 grams saturated fat, 60 grams carbohydrate, 5 grams fiber, 4 milligrams cholesterol, 71 milligrams sodium. Analysis provided by registered dietitian Jodie Shield.