Published: Mar 21, 2017 Modified: Feb 6, 2019. Post by Emily Leary. 609 words. 4 minute read. May contain affiliate links.

Tagliatelle with tricolour tomatoes, edamame and mint

Name: Tagliatelle with tricolour tomatoes, edamame and mint
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 bowls
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

Jump to Recipe Print Recipe

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.

Ingredients

350g (12.5 oz) fresh egg tagliatelle
400g (14 oz) baby plum tomatoes
100g (3.5 oz) edamame beans
40g (1.5 oz) fresh mint leaves
75g (2.5 oz) 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

Add 1 tbsp olive oil to a frying pan. Toss in your fresh edamame beans.

Frying edamame beans in the Pyrex Onyx frying pan

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

Adding tricolour tomatoes to the frying pan

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

Preparing the tricolour tomatoes sauce for this tasty tagliatelle dish

Dissolve the stock in a large pan of boiling water and cook the pasta according to the pack instructions.

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

Add the tagliatelle to the frying pan, helping to embed some of those flavours in it

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

Olive oil and grated hard cheese are added to the dish

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

Heating the tagliatelle with tricolour tomatoes, edamame and mint until the sauce becomes creamy

Top with plenty of freshly torn mint.

Top the tagliatelle with tricolour tomatoes and edamame with fresh mint

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

Serve the tagliatelle with tricolour tomatoes, edamame and mint into bowls with another sprinkling of fresh mint and enjoy!

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.