Monday, August 20, 2012

Pasta with Edamame and Pesto

I was browsing through Cooking Light Annual Recipes 2009: Every Recipe...A Year's Worth of Cooking Light Magazinewhen I came across, Fava Beans with Pesto and Cavatappi.  Sounded good.  Two problems.  One…I have never, ever seen fava beans around here, and two…I know a lot of pasta, but cavatappi is not one of them!  So I decided to take the concept of the recipe and use what I had.

Pasta with edamame and pesto

I always have edamame in the freezer, I love it!  It has such a great nuttiness.  I also had some weird pasta (have no idea what this shape is called), since I had no idea what cavatappi looks like, I figured any other odd pasta would work! 

This was lovely, fresh, and simple.  I really like the fresh pesto.  A perfect summery pasta.  You could substitute peas, or even zucchini for the edamame.

Pasta with Edamame and Pesto

  • 3 cups shelled edamame
  • 1 cup fresh basil leaves (about 1 ounce)
  • 1/4 cup chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced $
  • 3 tablespoons extravirgin olive oil
  • 1 pound uncooked cavatappi pasta (or whatever you have)
  • 1/2 cup grape tomatoes, halved
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese

Heat a large pot of salted water to boiling.

Combine the basil and the next 5 ingredients in a food processor; process until smooth.  With the processor on, slowly pour the oil through the food chute, and process until well blended.

Cook the pasta according to directions.  When there is about 4-5 minutes left, add the edamame to water.  Drain the pasta and edamame and place in a large bowl and toss with the basil mixture.  Add the tomatoes and toss.  Sprinkle with the parmesan cheese.

Serves 4

 

This will be my entry for this week’s Presto Pasta Nights hosted by Ruth of Once Upon a Feast.

8 comments:

Lea Ann (Cooking on the Ranch) said...

There is a booth at our Farmer's market that sells Fava beans. Bought them last year and they are a pain in the butt to exact from the shell. But delicious. I've not bought them since. I'm with you, use the edemame.

Joanne said...

You have no idea how weird it's been not commenting on your blog every morning for the past four days. As it turns out, I can't live without you :)

Those pasta actually are super close to what cavatappi look like!

Big Dude said...

That's a fine looking dish of pasta Pam.

Marjie said...

A new pasta dish is a good pasta dish. Perfect for a side or light meal!

Celestial Charms said...

Hi Pam,
I'm addicted to pasta, and this looks fabulous. Just the right amount for the perfect serving too.
Maureen

grace said...

how about peas AND edamame? yes, that's what i'd like. though pea and pesto pasta has a great alliterative ring to it. :)

Chris said...

Substitutes must rock because that is a gorgeous finished dish!

Roz said...

Just bought my first batch of edamame and your recipe Pam looks like the first for me to try it out! Looks so healthy and yummy at the same time! Thanks, Roz