Edamame, Basil, and Ricotta PastaPosted on Apr 18, 2012 | 29 comments
Here’s another simple, delicious, healthy weeknight pasta for you. Spring is in the air, and this dish is the perfect way to celebrate. Shelled soy beans are combined with plenty of chopped fresh basil and creamy ricotta to create a simple, flavorful sauce for pasta. I used try-color penne here, but any shape or flavor would be delicious. To save time, cook the soy beans briefly in the pasta water. This dish is on the table in about 20 minutes flat and is packed with nutrients – not to shabby! Don’t you just love easy pasta recipes like this?
- 1 pound pasta, such as penne
- 3½ cups shelled edamame (soy beans)
- 3 tablespoons chopped basil
- ¾ cup ricotta
- Salt and pepper
- Grated parmesan
- Cook the pasta according to the package directions. Drain and set aside. (If using frozen soy beans then add them to the pasta water 5 to 10 minutes before pasta is done, and remove 1 cup of them with a slotted spoon before draining. They float to the top.)
- Put 1 cup of the soy beans with the ricotta and basil in a large bowl and lightly mash together with a fork.
- Add the pasta and remaining soy beans and toss to fully coat.
- Season with salt and pepper and serve with grated Parmesan.
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