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Edamame Pasta With Chimichurri Sauce

This Edamame Pasta With Chimichurri Sauce gives a nice protein boots 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.

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

For the Chimichurri Sauce:

For the edamame pasta:

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper and arrange the corn and tomatoes on it
  2.  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
  3. Combine all the chimichurri ingredients (including the roasted garlic) in a food processor and pulse until smooth
  4. Cook the edamame pasta following the package instructions. Drain well and set aside
  5. 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
  6. Remove the husk from the corn and using a sharp knife, cut the corn kernels off the cob and place them in a large bowl. 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

Nutrition