Spinach Linguine and Edamame Pesto

I just typed this up by request from my future mother-in-law (GASP!!). I made this for Christmas Eve and got rave reviews. I figured I should share it with everyone. I was taken from the Post Punk Kitchen Blog. Enjoy!!

For the edamame pesto:

2 cloves garlic, chopped

1 cup packed basil leaves

Handful (1/4 cup or so) fresh cilantro

12 oz package of shelled edamame, thawed

1/2 cup vegetable broth

2 tablespoon fresh lemon juice

1 teaspoon olive oil

1 teaspoon salt

optional: 2 tablespoons nutritional yeast

For the pasta:

10 oz spinach linguine or other pasta

1 teaspoon olive oil

small red onion, in thinly sliced half moons

1/2 lb mushrooms

2 cloves garlic

1 teaspoon dried thyme

1/4 teaspoon salt

extra basil for garnish

Put on a pot of salted water to boil. Then prepare pesto:

Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more vegetable both if it seems too stiff. Set aside until ready to use.

Preheat a large pan over medium heat. At this point your pasta water should be ready, so add the linguine.

Saute onion in oil for about 5 minutes. User a little cooking spray as needed. Mix in mushrooms, garlic, thyme and salt. Cover pot and cook for 5 more minutes, stirring occasionally.

The pasta should be ready now so drain it.

When the mushrooms have cooked down, add pasta to the pan, along with the pesto. Use a pasta spoon to stir and coat the linguine. Get everything good and mixed and the pesto heated through, about 3 minutes. the presto should be relatively thick, but its it's too thick, add a few tablespoons of water. Taste for salt.

Serve immediately and garnish with basil.