• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Pasta recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Pasta with edamame and mint

    Jump to Recipe

    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 black 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 Recipe

    This is a light, refreshing and very tasty springtime pasta with edamame, colourful tomatoes, edamame and mint.
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Total Time25 minutes 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 black 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. 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 Recipe
    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
    Miso Mushroom Pasta Recipe
    This miso mushroom pasta makes mushrooms the star of the show, intensified with garlic, parmesan, mushroom stock and miso.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « 40+ St Patrick's day meal ideas
    Low carb cauliflower pizza »

    Reader Interactions

    Comments

      4.88 from 8 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Lubka Henry says

      March 30, 2017 at 11:27 am

      Wow, this dish looks so delicious and fresh. Plus, it easy to make. Thanks for the recipe :)

      Reply
    2. Charlotte says

      March 28, 2017 at 10:04 am

      I love different coloured tomatos. I find they all taste the same but they look great! This sounds like a perfect dish for the warmer weather that is hopefully on the way!

      Reply
    3. chloe griffiths says

      March 27, 2017 at 9:24 pm

      this looks so yummy, and easy to make too xo

      Reply
    4. Angela Kate Webster | Cosmic Kick says

      March 27, 2017 at 9:57 am

      So much healthy goodness! I am going to try this recipe this week. We've been getting a lot of sun lately and this seems perfect :)

      Reply
    5. Tanya Brannan says

      March 26, 2017 at 3:37 pm

      Yummy!!! This looks so wonderful. I love the freshness of it and I bet it tasted amazing too. Another recipe printed out... Thank you x

      Reply
    6. Ashleigh says

      March 25, 2017 at 4:03 pm

      YUM! This looks delicious. Currently looking for something to cook for dinner tonight!

      Reply
    7. Ayesha Farhad says

      March 25, 2017 at 1:31 pm

      OMG! this looks so yum! especially as a type this comment with a salad bowl in my hand. Sigh.

      Reply
    8. Charli Bruce says

      March 25, 2017 at 8:16 am

      I am making this without a matter of a doubt, it sounds utterly delicious! x

      Reply
    9. Tamsin says

      March 24, 2017 at 7:41 pm

      I've bookmarked this - my partner and son love pasta dishes! Thank you :)

      Reply
    « Older Comments

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.