2 1/2 Cups Frozen Shelled Edamame,	1 Lb Whole Grain Spaghetti
-Thawed	2 Teaspoons Canola Oil
1 Cup Packed Cilantro	1 Lb Skinless, Boneless Chicken
1/3 Cup Grated Parmesan Cheese	-Breast, Cut Into 1 Inch Cubes
Juice Of 1/2 Lemon	4 Cups Baby Spinach Or Other
2 Garlic Cloves, Minced	-Tender Greens
1/4 Teaspoon Sea Salt	1/4 Cup Chopped Unsalted Roasted
1/4 Teaspoon Ground Black Pepper	-Almonds
1/4 Cup Extra Virgin Olive Oil

Place 1 cup thawed edamame, Cilantro, Parmesan, lemon juice, garlic, salt, and pepper in food processor container and blend until well combined. With machine running, pour in olive oil through feed tube and process until mixture in only slightly chunky. Set aside.

Prepare spaghetti according to package directions. Add remaining edamame to simmering water during the last 3 minutes that pasta is cooking.

Meanwhile, heat oil in skillet over medium heat. Place chicken in skillet and cook until no longer pink, about 6 minutes.

Drain pasta and edamame and place them back in pot along with cooked chicken, pesto, and greens. Place on serving plates and top with almonds and additional Parmesan if desired.