Tagliatelle with tricolour tomatoes, edamame and mint

Spring is finally here, and that means milder weather and – at last! – the chance to enjoy fresh, light meals outdoors in the sunshine. To celebrate the first signs of sunnier days, I’m excited to show you this refreshing pasta, flavour-packed dish that is utterly delicious and super simple to make.

The use of fresh egg pasta in this dish cuts the cooking time down considerably, while tricolour tomatoes bring extra sweetness and plenty of  flavour to the dish. Meanwhile, the grassy notes of the edamame and mellow, citrusy notes of the fresh mint flavours balance everything out brilliantly. To bring this dish together, there’s a single sauce made from garlic, olive oil and a splash of vegetable stock, delivering subtle, creamy finish.

This recipe was also the perfect way to test out a new addition to my kitchen, the rather stylish Pyrex Onyx frying pan.

It’s a good thick pan with a 4mm base, which means it holds heat well, and feels solid in your hands. Meanwhile, the comfortable, soft-touch bakelite handle meets the pan in a Y-shape, which feels more stable, and is very slightly textured for good grip. It’s easy to toss enough pasta for four people in the pan without feeling like you just finished an arm wrestling competition.

The diamond effect, non-stick coating works very well too. In my tests, nothing stuck and I only needed to give the surface a quick wipe to clean it. It’s almost like working with cast iron, except this pan is much lighter because it’s made from aluminium, weighing in at a perfectly manageable 1.15KG.

And the whole Onyx range (which includes multiple sizes of frying pans, saucepans and a stew pot) is dishwasher safe, and suitable for use on all hob types, including induction.

Overall, this is a frying pan that I’ll be using time and time again. Now, take a look at how I put it to the test with this gorgeous tagliatelle with tricolour tomatoes, edamame and mint.

Ingredients

• 350g (12.34oz) fresh egg tagliatelle
• 400g (14.1oz) baby plum tomatoes
• 100g (3.4oz) edamame beans
• 40g (1.4oz) fresh mint leaves
• 75g (2.64oz) hard cheese, such as Parmesan or a vegetarian alternative
• 1 rounded tsp minced garlic
• 1 vegetable stock cube
• 3-4 tbsp olive oil
• Salt and pepper

Instructions

Make up 1 litre of boiling stock in a large jug (it will need to be heatproof – I used a 1L Pyrex jug).

Place the fresh pasta in a large heatproof, microwave safe bowl (I used a 2L Pyrex bowl), and add your stock.

Top up with another 0.5L of boiling water so that the pasta is covered.

Cover the bowl with cling film, leaving a small gap for steam to escape, then cook in the microwave for 5 minutes.

Add 1 tbsp olive oil to a good, heavy bottomed frying pan – the Pyrex Onyx frying pan is perfect. Toss in your fresh edamame beans.

Halve and add your green, yellow and red tomatoes, followed by a crushed garlic clove and some salt and pepper.

Fry for 5 minutes over a medium-high heat, shaking occasionally to release the tomato juices.

Using tongs, lift the cooked pasta from the bowl into the frying pan, and ladle about 50ml of the cooking water from the bowl into the pan – this helps to form a flavoursome coating on the pasta.

Add the rest of your olive oil to the pan along with about half of your hard cheese.

Stir gently over the heat for a couple of minutes until the ingredients form a creamy sauce.

Top with plenty of freshly torn mint.

Serve into bowls with more cheese and another generous helping of fresh mint.

Enjoy! Will you be trying this tagliatelle recipe at home?

If you’d like to print this delicious tagliatelle with tricolour tomatoes, edamame and mint recipe, just click ‘PRINT’ on the recipe card below.

Tagliatelle with tricolour tomatoes, edamame and mint

Course: Pasta meals

Keyword: pasta

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4 bowls

Calories: 562 kcal

Author: Emily Leary

A light, refreshing and very tasty springtime meal with fresh egg tagliatelle, colourful tomatoes, edamame and mint.

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Ingredients

• 350 g fresh egg tagliatelle
• 400 g baby plum tomatoes
• 100 g edamame beans
• 40 g fresh mint leaves
• 75 g hard cheese eg Parmesan or a vegetarian alternative
• 1.5 tsp minced garlic
• 1 vegetable stock cube
• 3 tbsp olive oil
• 1 pinch salt and pepper

Metric - Ounces

Instructions

1. Make up 1 litre of boiling stock in a large jug (it will need to be heatproof - I used a 1L Pyrex jug). 

2. Place the fresh pasta in a large heatproof, microwave safe bowl (I used a 2L Pyrex bowl), and add your stock. 

3. Top up with another 0.5L of boiling water so that the pasta is covered. 

4. Cover the bowl with cling film, leaving a small gap for steam to escape, then cook in the microwave for 5 minutes.

5. Add 1 tbsp olive oil to a good, heavy bottomed frying pan - the Pyrex Onyx frying pan is perfect. 

6. Toss in your fresh edamame beans. Halve and add your green, yellow and red tomatoes, followed by a crushed garlic clove and some salt and pepper.

7.  Fry for 5 minutes over a medium-high heat, shaking occasionally to release the tomato juices.

8. Using tongs, lift the cooked pasta from the bowl into the frying pan, and ladle about 50ml of the cooking water from the bowl into the pan - this helps to form a flavoursome coating on the pasta.

9. Add the rest of your olive oil to the pan along with about half of your hard cheese. 

10. Stir gently over the heat for a couple of minutes until the ingredients form a creamy sauce.

11. Top with plenty of freshly torn mint. 

12. Serve into bowls with more cheese and another generous helping of fresh mint.

Let me know if you try the dish and what you thought of it. The Onyx range is available in selected Tesco stores and Tesco Direct, all glass products used are available from Pyrex UK.

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If you loved this pasta dish, why not visit my pasta recipes index for more inspiration?