Gluten Free Elbow Pasta tossed with Edamame Cilantro Pesto

Amount Per Serving
Calories 159		Calories from Fat 36
% Daily Value*
Total Fat 4g		6%
	Saturated Fat 1g	5%
	Trans Fat 0g
Cholesterol 1mg		0%
Sodium 480mg		20%
Total Carbohydrate 25g		8%
	Dietary Fiber 2g	8%
	Sugars 1g
Protein 6g		12%

Vitamin A 0%		Vitamin C 6%
Calcium 3%		Iron 4%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

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

Instructions

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.