barbara-in-va
Well-known member
We were VERY suprised at how good this pasta dish turned out to be. It is one of the best "weeknight pasta" dishes I have made. As with all pasta dishes, it is very tweakable. I know my DH would enjoy some olives added to it
Whole Wheat Penne with Edamame, Portobellos + Slow Roasted Tomatoes
Soure: Earthbound's Food to Live By
Serves 4
1 C shelled edamame
2 C whole wheat penne
1/4 C olive oil
2 large portobellos, sliced 1/4" thick
1 clove garlic, crushed
2 T dry white wine or water
2/3 C sliced slow roasted tomates or sun dried tomatoes
1/2 C minced fresh basil
1 T fresh thyme leaves
pinch of red pepper flakes
salt and pepper
1/4 C Edamame Pesto (recipe follows)
1/2 C grated Parmesan cheese
basil sprigs for garnish
1. Bring large pot of salted water to boil over high heat. Add the edamame and cook til tender, 4-5 minutes. Drain edamame, transfer to a bowl, set aside.
2. Return water to a boil and add the penne, cook according to package directions.
3. Heat olive oil in a large skillet over medium heat and add the mushrooms. Cook stirring occasionally, until they begin to soften, about 2 minutes. Add garlic and wine and stir to combine. Cover skillet, reduce heat to medium low and cook until the mushrooms are tender, about 5 minutes.
4. Add edamame, tomatoes, basil, thyme + pepper flakes. Season with salt and pepper to taste. Cook until the tomatoes are warmed through, about 3 minutes.
5. Drain penne setting aside 1 C cooking water. Return penne to pot, add 1/2 C pesto and stir to combine. If it is too dry add some of the reserved water.
6. Add the mushroom mixture to the pot and stir to combine. Taste for seasoning, adjust.
7. Transfer to a serving platter and sprinkle with the cheese, garnish with basil.
Edamame Pesto
3/4 C shelled edamame
1 clove garlic
3 T pine nuts
1/2 C flat leaf parsley
1/3 C olive oil
1 T lemon juice
1/4 t salt
1. Bring a large pot of salted water to a boil over high heat. Add the edamame and cook til tender, 4-5 minutes. Drain and set aside to cool completely.
2. Place edamame in food processor and add the garlic, pine nuts and parsley. Process until coarsely pureed, stopping to scrape down the side of the bowl as necessary.
3. Add the olive oil, juice and salt. Process to combine, about 30 seconds. The pesto will not be completely smooth. Can be refrigerated, covered for up to 5 days, or frozen for up to 3 months.
Enjoy!
Whole Wheat Penne with Edamame, Portobellos + Slow Roasted Tomatoes
Soure: Earthbound's Food to Live By
Serves 4
1 C shelled edamame
2 C whole wheat penne
1/4 C olive oil
2 large portobellos, sliced 1/4" thick
1 clove garlic, crushed
2 T dry white wine or water
2/3 C sliced slow roasted tomates or sun dried tomatoes
1/2 C minced fresh basil
1 T fresh thyme leaves
pinch of red pepper flakes
salt and pepper
1/4 C Edamame Pesto (recipe follows)
1/2 C grated Parmesan cheese
basil sprigs for garnish
1. Bring large pot of salted water to boil over high heat. Add the edamame and cook til tender, 4-5 minutes. Drain edamame, transfer to a bowl, set aside.
2. Return water to a boil and add the penne, cook according to package directions.
3. Heat olive oil in a large skillet over medium heat and add the mushrooms. Cook stirring occasionally, until they begin to soften, about 2 minutes. Add garlic and wine and stir to combine. Cover skillet, reduce heat to medium low and cook until the mushrooms are tender, about 5 minutes.
4. Add edamame, tomatoes, basil, thyme + pepper flakes. Season with salt and pepper to taste. Cook until the tomatoes are warmed through, about 3 minutes.
5. Drain penne setting aside 1 C cooking water. Return penne to pot, add 1/2 C pesto and stir to combine. If it is too dry add some of the reserved water.
6. Add the mushroom mixture to the pot and stir to combine. Taste for seasoning, adjust.
7. Transfer to a serving platter and sprinkle with the cheese, garnish with basil.
Edamame Pesto
3/4 C shelled edamame
1 clove garlic
3 T pine nuts
1/2 C flat leaf parsley
1/3 C olive oil
1 T lemon juice
1/4 t salt
1. Bring a large pot of salted water to a boil over high heat. Add the edamame and cook til tender, 4-5 minutes. Drain and set aside to cool completely.
2. Place edamame in food processor and add the garlic, pine nuts and parsley. Process until coarsely pureed, stopping to scrape down the side of the bowl as necessary.
3. Add the olive oil, juice and salt. Process to combine, about 30 seconds. The pesto will not be completely smooth. Can be refrigerated, covered for up to 5 days, or frozen for up to 3 months.
Enjoy!