Edamame Pesto and Linguine

1-1/2 cup shelled edamame
1 lb. whole wheat or brown rice linguine
1 large garlic clove
1/2 tsp. salt
1-1/4 cups firmly packed cilantro leaves
1 Tbs. fresh lime juice
1/2 cup olive oil

Put the pasta water on to boil in a large pot.

Cook the edamame in a small saucepan of salted boiling water for 10 minutes, drain.

In a food processor, process the garlic, salt and cilantro until finely minced.

Add the cooked edamame, lime juice and olive oil.

Add 1/2 cup of the hot pasta water to make a smooth sauce.

Toss the sauce with the cooked linguine and serve.

NOTE: I am going to experiment with this recipe and I think it can get better- like adding sauteed vegetables and walnuts or pine nuts would be perfect. But this is a good base recipe to start from.