Whole Wheat Penne With Edamame Pesto


About 1 cup shelled, fresh or frozen (unthawed) edamame (soy beans, from 1 pound unshelled)
2 cups (8 ounces) dried whole wheat penne
1/4 cup olive oil
2 large portobello mushroom caps (about 8 ounces total), sliced 1/4-inch thick
1 clove garlic, peeled and crushed
2 tablespoons dry white wine or water
2/3 cup sliced Slow-Roasted Tomatoes or 2/3 cup sliced sun-dried tomatoes
1/2 cup minced fresh basil
1 tablespoon fresh thyme leaves
Pinch of dried red pepper flakes
Salt and freshly ground black pepper
3/4 cup Edamame Pesto (recipe follows)
1/2 cup freshly grated Parmesan cheese
Basil sprigs (optional), for garnish

Edamame Pesto
Makes about 3/4 cup
3/4 cup shelled, fresh or frozen (unthawed) edamame (soybeans, from 3/4 pound unshelled)
1 clove garlic
3 tablespoons pine nuts
1/2 cup (packed) flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt


If Prizes Were Awarded For Great Tasting And Healthy Pasta Dishes, This Would Be A Strong Contender. Edamame Is In The Spotlight Here., Recipes From GourmetSleuth

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