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Artichoke and Edamame Pasta
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[Print Version]
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| New recipe for edamame. |
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| 4 servings |
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[1]
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8
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ounces
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Ditalini or macaroni or any pasta with a hole
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[2]
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14
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ounces
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frozen shelled edamame
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[3]
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8
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bottled marinated artichoke hearts
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[4]
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1/2
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teaspoon
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cloves of garlic thinly sliced
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[5]
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2
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teaspoons
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salt
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[6]
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1
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teaspoon
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lemon juice
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[7]
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1/2
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cup
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lemon zest
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[8]
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grated Parmesan cheese
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1. Bring a large pot of lightly salted water to boil.
2. Add ditalini and boil another 5 minutes.
3. Add edamame and boil another 5 minutes. Drain.
4. Drain the artichokes and reserve the liquid.
5. Cut the hearts in quarters and set aside.
6. In a large non-stick skillet, heat the drained marinade liquid over medium-high heat. (Some of the water will boil away leaving mostly oil.)
7. Add the garlic and cook 30 seconds or until slightly golden.
8. Add the artichoke hearts and cook, stirring occasionally, until they begin to brown, about 5 minutes.
9. Toss in pasta and edamame.
10. Stir in salt, lemon juice, zest, and Parmesan cheese.
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