Thai Basil Pesto Pasta with Edamame

Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a food processor, combine the basil leaves, roasted peanuts, garlic, and Parmesan cheese. Pulse until finely chopped.

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Season with salt and black pepper to taste.

In a small saucepan, add the cooked edamame and heat over medium heat until warmed through, about 3-5 minutes.

In a large mixing bowl, combine the drained spaghetti, edamame, and basil pesto. Toss until the pasta is evenly coated.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve hot, garnished with red pepper flakes if desired.