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.
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.