Name: Pasta with Edamame and Mint
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 350 g fresh egg tagliatelle; 400 g baby plum tomatoes; 100 g edamame beans; 40 g fresh mint leaves; 75 g Parmesan or vegetarian hard cheese alternative; 1½ tsp garlic (minced); 1 vegetable stock (bouillon) cube; 3 tbsp olive oil; 1 pinch salt and pepper

This is a light, refreshing and very tasty springtime pasta with edamame, colourful tomatoes, edamame and mint.

Tagliatelle with tricolour tomatoes, edamame and mint

It's a flavour-packed dish that is utterly delicious and super simple to make.

Spring is finally here, and that means milder weather and - at last! - the chance to enjoy fresh, light meals outdoors in the sunshine.

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

350 g (12.35 oz) fresh egg tagliatelle
400 g (14.11 oz) baby plum tomatoes
100 g (3.53 oz) edamame beans
40 g (1.41 oz) fresh mint leaves
75 g (2.65 oz) Parmesan or vegetarian hard cheese alternative
1½ tsp (1.5 tsp) garlic minced
1 vegetable stock (bouillon) cube
3 tbsp olive oil
1 pinch salt and pepper

Equipment

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?

Let me know if you try the dish and what you thought of it!

Print this edamame pasta recipe

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

Print Recipe

4.9 from 8 votes

Pasta with Edamame and Mint

This is a light, refreshing and very tasty springtime pasta with edamame, colourful tomatoes, edamame and mint.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Pasta meals

Cuisine: Italian

Diet: Vegetarian

Servings: 4 bowls

Author: Emily Leary

Ingredients

350 g (12.35 oz) fresh egg tagliatelle
400 g (14.11 oz) baby plum tomatoes
100 g (3.53 oz) edamame beans
40 g (1.41 oz) fresh mint leaves
75 g (2.65 oz) Parmesan or vegetarian hard cheese alternative
1½ tsp (1.5 tsp) garlic minced
1 vegetable stock (bouillon) cube
3 tbsp olive oil
1 pinch salt and pepper

Instructions

Add 1 tbsp olive oil to a good frying pan.
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.
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 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.

Video

Nutrition

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

Pin this tagliatelle with tricolour tomatoes, edamame and mint

More great pasta recipes to try

If you loved this pasta dish, visit my pasta recipes index for more inspiration. Here are a few of my favourites.

Leek and Pesto Pasta

This leek and pesto pasta takes just 10 minutes to prepare and tastes delicious! Al dente tagliatelle is served with chestnut mushrooms and leek in a crème fraîche and green pesto sauce.

Get the recipe