This is a light, refreshing and very tasty springtime pasta with edamame, colourful 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.
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!
Print this edamame pasta recipe
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Pasta with Edamame and Mint Recipe
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
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.
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Mellissa Williams says
Oh this looks so good - I bet it tastes delicious too. I love pasta.
Crystal says
These photos are making me hungry. It looks so delicious. Thank you for sharing this recipe.
Melanie says
Mmm this looks totally yummy...off to the shops :) x
Jo says
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
Jen says
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.
Becca says
My mouth is watering just looking at these pics!! x
Gareth Torrance says
That looks like a great dish to have when you need something like in Spring or Summer!
Hannah Hossack-Lodge says
This looks so fresh and delicious, and easy to make too - always a bonus!
Michelle @ Greedy Gourmet says
Gotta love a good frying pan! What a perfect spring dish you made.
Kavey at Kavey Eats says
Had no idea pyrex did pans too, good to know. And the pasta looks great, very bright and fresh, perfect for spring.