This classic pasta dish is made even better with the addition of edamame, the “peas” of the soybean. To say that Hubby loves this, is definitely an understatement. He practically licks the plant. It is incredibly full of flavor that even kiddos will enjoy.
We are edamame fans at our house. My 5-year-old granddaughter loves to snack on the edamame from the steamed pods. My wok-fired edamame that I adapted from my favorite sushi restaurant is a welcome addition to our at-home Asian “take out” meal. (You’ll have to come back for another visit to get that really simple appetizer dish.) My freezer probably has no less than four bays of the shelled and shell on varieties right now. Yep. We love them.
I am so excited to be attending the 2013 session of Bean 2 Blog, sponsored by the Arkansas Soybean Promotion Board and P. Allen Smith at his Garden Home. Often referred to as “the miracle bean,” soybeans form the basis of many, many products and can be enjoyed in a wide variety of dishes as well. Some of my favorites will be shared with you in the weeks to come.
A Taste Of Soy
The Arkansas Soybean Promotion Board, in partnership with P. Allen Smith has created an eBook that shows you how to bring more soy-based products into your home. Click here to learn more.A Taste Of Soy.
Ingredients
- 1 pound fettuccine or other pasta
- 1 tablespoon olive oil
- 8 ounces pancetta, diced
- l or 2 large shallots, diced
- 2 cloves garlic, minced1 1/2 – 2 cups shelled edamame
- 1 1/2 cups frozen English peas
- 2 Tablespoons unsalted butter
- 1/2 cup vegetable or chicken broth, if desired
- 1/4 cup olive oil
- 1 cup finely grated Parmesan
- salt and freshly ground black pepper
- 1/4 cup chopped fresh mint
- 1 Tablespoon freshly squeezed lemon juice (or more)
Instructions
- Cook pasta according to package directions in boiling water to which 1 Tablespoon olive oil has been added. Drain, reserving 1 cup of the pasta water.
- Meanwhile, sauté the pancetta in a large skillet over medium-high heat until brown and crisp. Remove and drain on paper towels, reserving the drippings. Add the shallots and garlic to the pancetta drippings and sauté until softened.
- Add in the edamame and English peas and sauté for about 3 minutes. Add drained pasta, 1/4 cup olive oil, butter, and Parmesan. Stir in the broth or enough pasta water to moisten all and create a sauce. Stir in mint and lemon juice. Season to taste with salt and freshly ground black pepper.
- Serve immediately.
- Pancetta can be rather pricey, but its saltiness adds just the right spark to this dish. If you can’t find it at your local market, you can use a good Petit Jean Meats ham or bacon instead. (You just knew I was going to put a good word in for another terrific Arkansas product, didn’t you.)
- This healthy edamame succotash from P. Allen Smith is on our menu for later this week. I think you will agree that it looks delicious.
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This healthy edamame succotash from P. Allen Smith is on our menu for later this week. I think you will agree that it looks delicious.
Linked to: Itty Bitty Life
This sounds great. I like to use the edamame whenerver I can. Thanks.
Linda
My daughter is a vegetarian and this looks perfect for her!
We love edamame at my house. I want to try this!