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Tagliatelle with tricolour tomatoes, edamame and mint

Published on 21 March, 2017
Last Updated on 6 February, 2019 by 29 Comments

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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.

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.

Tagliatelle with tricolour tomatoes, edamame and mint

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 bowls
Author: Emily Leary
A light, refreshing and very tasty springtime meal with fresh egg tagliatelle, colourful tomatoes, edamame and mint.
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Metric – Ounces

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

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.

Nutrition

Calories: 562kcal | Carbohydrates: 71g | Protein: 23g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 508mg | Potassium: 633mg | Fiber: 6g | Sugar: 5g | Vitamin A: 29.2% | Vitamin C: 22.7% | Calcium: 30.3% | Iron: 17.9%
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
Course: Pasta meals
Keywords: pasta
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Tagliatelle with tricolour tomatoes, edamame and mint - a deliciously flavoursome and colourful pasta dish! #recipe #pasta

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

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Comments

  2. 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

  13. This is another must-try! I will do it anytime soon. Saving your recipe and thanks for that! I love your photos by the way, it looks so real. You had an awesome photography skills too!

    Reply

  15. Can you believe I’ve never cooked at home with fresh pasta before, only dried stuff. I want to do a nice fancy meal soon for my other half so maybe I’ll get some for that x

    Reply

  23. I converted to fresh egg pasta last year and will never go back. Love the sound of this, and it looks so vibrant! Jo x

    Reply

  24. Loving the colours of the foods, looks fab and tasty. I really like a simple pasta dish, so easy and inexpensive. I have a pan like this, and it gets used so often, I love it. So useful.

    Reply
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