Thursday, September 5, 2013

I eventually get to the Edamame Pasta here.

Hubby is so very good about my fondness for vegetarian nights. He's also very good about just shutting up and eating, however, so that could also have something to do with things. He winced ever so slightly when I told him I was going to make an edamame pasta, but he had two large servings, so whatever, I'm gonna take that as a win.

I kind of feel like I can just stop writing right here and let you get on with the recipe, but maybe you've missed me and therefore I need to keep blathering for a moment. Plus I've had a couple V0&Diets tonight and that obviously means I think I'm far more interesting than I actually am. Or it means I am more interesting than I usually am, and so either way, I can't stop.

So. What's new?  I spent a solo weekend in San Diego for Labor Day, not laboring other than the giant amounts of work my stomach did.

Saffron's Vietnamese Noodles
Case in point: Saffron for lunch on Saturday. My favorite Thai, and I get it approximately once every 5 years, so it was even more appreciated. And delicious. Holy shit, it's delicious. And THEN I had sushi. Like, a lot of it. For two days in a row.

I also went snorkeling with sharks (and my two fave SD dudes) but NBD. Also, they are LEOPARD Sharks. I kept calling them Tiger Sharks, cause whatever, cat sharks, but my snorkeling host/oldest&dearest/guy on fire Jon pointed out that Tiger Sharks will eat you, while Leopard Sharks will let you, like, snuggle with them. So, yeah.

Ok...enough of that. Pasta time! I used yellow tomatoes but red are of course fine, and I like romano cheese, but parmesan would be just as good. Just pick a pasta that has the little grooves in it, cause it holds the pesto better than the smooth kind.

Edamame & Pesto Pasta

1 package frozen shelled edamame (about 2.5 cups)
About 2 cups coarsely chopped fresh basil leaves
1/3 cup coarsely chopped fresh mint
1/4 cup lemon juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, chopped
1/4 cup extravirgin olive oil
1 pound (1 box) uncooked cavatappi (or similar) pasta
1 cup grape/cherry tomatoes, halved
1/2 cup grated fresh Romano cheese

Combine basil and next 5 ingredients (through garlic) in a food processor or blender; process until smooth. Slowly pour oil through food chute (or just pour it in there if you need to, whatever), and keep blending/processing until all evenly mixed.

Cook pasta according to package directions, drain. In same pot, place edamame and cover with water. Bring back to a boil (or until hot), then drain them into pasta. Combine pasta, edamame and basil mixture in large bowl or the pot, tossing gently to coat. Add tomatoes and half the cheese, tossing to combine. Taste and add salt if needed. Sprinkle with remaining cheese to serve.

No comments:

Post a Comment