Spaghetti With Edamame

Dobre – Jasi smakowalo; troszkę za mało soliłam, może trzeba bardziej

This is quick pasta to throw together if you have frozen shelled edamame or peas in your freezer. If you can’t find the whole grain pasta, this is still an easy, inexpensive and nutritious dish.

Serves 4.

  • 1 large garlic clove, finely minced (more to taste)
  • Leaves from 1 bunch parsley
  • 2 tablespoons olive oil
  • 400 ml cups frozen shelled edamame, preferably organic, or frozen peas
  • 300 g whole grain spaghetti if available, or regular spaghetti
  • freshly grated Parmesan (optional)
  1. Begin heating a large pot of water for the pasta.
  2. Meanwhile, turn on a food processor fitted with the steel blade, and drop in the garlic.
  3. When it’s chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula.
  4. Add the parsley to the bowl, and process until finely chopped.
  5. With the machine running, drizzle in the olive oil.
  6. Transfer the mixture to a large pasta bowl. (You can also use a mini-chop for this task.)
  7. When the water in the pot comes to a boil, salt generously, add the edamame or peas and cook five minutes.
  8. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the parsley.
  9. Add the spaghetti to the boiling water, and cook al dente following the timing instructions on the package, checking for doneness about a minute before the stated cooking time.
  10. When the pasta is cooked, remove 100ml  (about 0,5 cup) of the cooking water and add to the bowl with the herbs and edamame or peas.
  11. Drain the pasta, and toss with the mixture in the bowl.
  12. Add Parmesan if desired, and serve.


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