Pasta with edamame and mint

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

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!

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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

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.

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