How to make it
In a blender, combine the first eight ingredients. Process into a coarse paste.
Drizzle olive oil. Blend mixture into a smooth paste. Set aside.
In a small bowl, combine LEE KUM KEE OYSTER SAUCE, chicken and cornstarch. Mix well.
Heat oil in pan. Stir-fry chicken until golden brown.
Stir in cooked pasta and edamame pesto. Mix well.
Garnish with chopped parsley.