Chilled Edamame Vegan Spaghetti

8oz pkg edamame spaghetti
4 cups baby spinach
1 avocado
1/8 cup lime juice
4 Tbs fresh parsley
2 tsp dried oregano
2 Tbs fresh basil
3 cloves garlic
6oz can medium-sized black olives, halved
2 cups grape tomatoes, halved

1) In a food processor, blend spinach, avocado, lime juice, parsley, oregano, basil and garlic until smooth. Set sauce aside.
2) Cook edamame spaghetti in boiling water according to package directions, stirring constantly. Pour spaghetti into a strainer and rinse with cold water.
3) In a large bowl, combine spaghetti, sauce, olives and tomatoes. Mix well and serve immediately.

Review: The edamame spaghetti has a texture more similar to ramen noodles than spaghetti. It's a little firm and a bit squeaky when chewed. Yet, the flavor is tasty. The pesto-like sauce is a good match. It tastes light, healthy and a bit spicy (from the garlic and basil). I really liked this.

Adapted from:
http://www.explore-asian.com/recipes/chilled-edamame-vegan-spaghetti/