Tagliatelle with tricolour tomatoes, edamame and mint

To celebrate the first signs of sunnier days, I’m excited to show you this refreshing tomato, edamame and mint pasta. 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

• 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.

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.

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

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

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4.86 from 7 votes

Tagliatelle with tricolour tomatoes, edamame and mint

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

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Pasta meals

Keyword: pasta

Servings: 4 bowls

Calories: 562kcal

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) 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

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

Calories: 562kcal | Carbohydrates: 71g | Protein: 23g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 508mg | Potassium: 633mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1460IU | Vitamin C: 18.7mg | Calcium: 303mg | Iron: 3.2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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