Description
This Edamame Pasta With Chimichurri Sauce gives you a nice protein boost and is a great summery vegan dish. You can enjoy it cold or warm! We used roasted garlic for our chimichurri sauce, for a milder garlic flavor that doesn't stay with you all day.
Ingredients
Scale
For the Chimichurri Sauce:
- 1 head of garlic
- 2 bunches of parsley, thoroughly washed ( about 2 packed cups)
- 3 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1/8 tsp red pepper flakes
- 1/2 tsp - 1 tsp salt to taste
For the edamame pasta:
- 3 ears of corn, with the husk
- 2 1/2 dozen large on the vine cocktail tomatoes
- 8oz Explore Cuisine Edamame Fettucine
- 1 tsp olive oil
- 3 tbsp raw pinenuts
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper and arrange the corn and tomatoes on it
- Cut the bottom of the head of garlic, wrap it in aluminum foil and place it on the baking sheet. Bake it for 30 minutes, along with the tomatoes and corn. Remove the tray from the oven and let everything cool
- Combine all the chimichurri ingredients (including the roasted garlic) in a food processor and pulse until smooth
- Cook the edamame pasta following the package instructions. Drain well and set aside in a large bowl.
- Heat the olive oil in a small pan over medium heat. Add the pine nuts and cook for 2-3 minutes until golden brown, stirring constantly (watch them carefully since they burn easily). Set aside
- Remove the husk from the corn and using a sharp knife, cut the corn kernels off the cob and place them in the bowl with the pasta. Roughly chop 2 dozen of tomatoes (let the other 1/2 dozen whole) and add them to the bowl with the corn, make sure you include the juice. Add the chimichurri sauce and toss it all together. Add pine nuts and adjust with salt and pepper to taste.
- You can heat everything is a skillet if desired.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Dish
- Method: Stovetop / roasting
- Cuisine: Argentinian
Nutrition
- Serving Size: 1/4
- Calories: 469
- Sugar: 8
- Sodium: 331
- Fat: 19
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 4
- Protein: 31
- Cholesterol: 0