Smoked Salmon Pasta wth Edamame "Pesto"

This was another quick one which used up some of our remaining smoked salmon. The saltiness of the salmon with the garlic-y-ness of the garlic was great. Simple to throw together, and really tasty!

1 cup frozen edamame, shelled
3 tablespoons lime juice (about 1 lime)
¾ cup tightly packed fresh cilantro leaves, stems removed, several sprigs reserved for garnish
½ cup tightly packed fresh basil leaves
2 small cloves garlic
⅓ cup olive oil
2 tablespoons toasted sesame oil
1 teaspoon kosher salt
¼ lb. fusilli
6 ounces presliced smoked salmon, cut into 1/2-inch by 1-inch pieces
freshly ground white pepper
coarse sea salt such as fleur de sel

Place the edamame in a microwave-safe bowl. Cover with plastic and cook on high until heated through, 2 to 3 minutes. Alternatively, cook the edamame in salted boiling water for 3 minutes. Set aside 1/3 cup of the edamame for garnish.

Combine the remaining 2/3 cup edamame, lime juice, cilantro, basil, 1/2 cup water, and garlic in a blender or the workbowl of a food processor and process into a paste, scraping down the sides of the bowl once or twice as necessary. With the motor running, slowly pour in the olive oil and then the sesame oil in a thin stream. Scrape the pesto into a bowl and stir in the kosher salt.

Bring 4 quarts of water to a boil in a large pot. Salt the water and cook the pasta according to package directions until al dente. Drain the pasta, turn it into a large pasta bowl, and toss it with the pesto to coat. Stir in the smoked salmon and reserved edamame and toss again to distribute. Garnish with the reserved cilantro sprigs and serve immediately with freshly ground white pepper and fleur de sel to taste.