Pasta with Edamame

Edamame (ey-dah-MAH-meh) is a green vegetable more commonly known as a soybean.  In East Asia, the soybean has been used for over two thousand years as a major source of protein. As a snack, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers.  This has become a popular appetizer in many restaurants and you can find them in the organic frozen foods section at your grocery either in the pods or shelled.  When my daughter was 12 years old she loved this recipe and learned to make it herself;  it’s certainly a step up on the nutrition chart from pasta and butter!

3 cloves garlic, peeled and thinly sliced
2 tablespoons olive oil
1/4 teaspoon red pepper flakes (if you’re not a fan of spicy decrease by half)
12-ounce bag shelled edamame, partially thawed
14 ounces chicken or vegetable broth
12 ounces linguine (or pasta of your choice)
2 tablespoons chopped Italian parsley

In a large skillet, over medium heat, cook the garlic in olive oil until just golden; stir in red pepper flakes.  Add the edamame and broth and simmer until the edamame are tender and the broth is reduced by half, about 10 minutes.  Meanwhile, bring a large pot of lightly salted water to a boil.  Cook the pasta; drain and add to the skillet.  Toss to coat and remove from heat.  Stir in the parsley and serve.  Makes 3-4 servings.

One Comment

  1. Dr Ron Grassi April 14, 2013 at 3:00 am #

    Sounds mucho delicioso. Will try. Ron.

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