Thursday, April 2, 2009
Pasta with Broccoli, Edamame and Walnuts
This is a dish I make a lot on weekdays. It has tons of flavor, great texture, and a decent amount of protein (from the shelled edamame). It is also ridiculously simple to make. The recipe below was adapted from Simple Suppers by the Moosewood Collective.
Pasta with Broccoli, Edamame & Walnuts
Serves approximately 4
16 ounces rotini or other chunky pasta
3 tablespoons extra virgin olive
1 tablespoon garlic, minced
4 cups broccoli, cut into bite-sized pieces (from 2 large broccoli crowns)
1 cup frozen shelled edamame
1/4 cup fresh basil, julienned or chopped
1 cup chopped toasted walnuts
1/4 cup of extra virgin olive oil
Salt and freshly ground pepper, to taste
Parmesan cheese, shaved or grated (optional)
Cook the pasta according to the directions on the package.
While the pasta is cooking, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and cook for about 15 seconds. Add the broccoli and 1/2 cup of the pasta water to the skillet. Turn the heat to high and continue cooking the broccoli for about 2 minutes. Add the edamame and basil and continue cooking until the water has all evaporated and the broccoli has turned bright green in color, another 2 minutes. Remove the skillet from the heat.
Drain the pasta when it is done cooking. Add the pasta and walnuts to the skillet, along with a 1/4 cup of olive oil, and gently toss. Add salt and pepper to taste. If you wish, you can garnish the pasta with either shaved (looks more elegant) or grated parmesan cheese before serving.