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
If you'd like to print this delicious tagliatelle with tricolour tomatoes, edamame and mint recipe, just click 'PRINT' on the recipe card below.
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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Lisa (mumdadplus4) says
Oh this looks amazing we love pasta dishes this looks so light and refreshing.
Louise says
Love all the colours of the ingredients going in to this recipe one I think I shall try.
The London Mum says
I do love a good non stick pan to cook in! That tagliatelle looks delicious!
Anosa says
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!
nicol says
i keep staring at the photo of the edamame and tomatoes in the pan. its so colourful!
Rhian Westbury says
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
Stephanie Merry says
This dish looks fab, as does the pan - I need a new pan like this x
Ana De- Jesus says
What a fantastic pan and I like how colourful and delicious this pasta looks! Pinned x
Anna nuttall says
Yum this look delicious. What a lovely meal. It look so easy. xx
Joanna says
Oh this looks really good very healthy and colorful.