A quick and flavorful weeknight meal, this simple pasta dish screams spring.
Author: Katherine Martinelli
Recipe Type: Entree
Yield: 4 servings
Ingredients
1 pound pasta, such as penne
3½ cups shelled edamame (soy beans)
3 tablespoons chopped basil
¾ cup ricotta
Salt and pepper
Grated parmesan
Directions
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.
Notes
Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/edamame-basil-and-ricotta-pasta/