Edamame, garlic, and chilli with pasta
A quick toss of frozen edamame with pasta, garlic, and chilli oil. The sweet beans and salty crust on them are the whole point—just heat them through and let their flavor shine with minimal interference.
About 690 calories a serving, 28 g protein, 80 g carbohydrate, 31 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.
To buy
- 1 lemon
From your shelf
- 10 ounces [280 grams] edamame with sea salt & cracked pepper (Pictsweet Farms)
Staples
- 6 ounces [170 grams] pasta
- 3 tablespoons oil
- 3 cloves garlic
- to taste salt
- to taste pepper
- 1/4 teaspoon dried chilli flakes
- Bring a pot of salted water to boil and cook 6 ounces of pasta until two minutes before tender; the pasta will finish in the pan. Meanwhile, mince 3 garlic cloves.
- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Add the minced garlic and 1/4 teaspoon of chilli flakes, stirring often, until fragrant but not brown, about 1 minute.
- Add the 10 ounces of frozen edamame to the skillet and stir to coat; let them warm through, about 2 minutes, stirring once or twice.
- Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the skillet and toss, adding a splash of the cooking water to loosen everything; cook until the pasta is fully tender, about 2 minutes.
- Taste and adjust salt and pepper. Halve the lemon and squeeze one half over the pasta, toss again, and serve with the other half on the side.
Note Swap the edamame for frozen peas or broad beans in the same amount. Leftovers keep in the fridge for one day and are good cold or reheated gently with a little water. Serve with a green salad or bitter greens dressed with the remaining lemon.
On the label
EDAMAME (SOYBEANS), MALTODEXTRIN, PURIFIED SEA SALT, BLACK PEPPER.
Pictsweet Farms, frozen vegetables, serving 127 g, package 4.5 oz/127 g. Ingredients as printed on the label.
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Cooks as edamame, salt. Half of it left? Use up the edamame.