Pasta with Broccoli, Edamame and Walnuts
|Author:||Inspired by Moosewood Simple pg. 22|
|3/4 lb.||chunky pasta|
|1/4 cups||olive oil|
|3 cups||broccoli, in bite-sized pieces|
|1 cups||edamame, shelled|
|1/4 cups||walnuts, toasted|
- Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
- Meanwhile, warm 2 tbsp olive oil in a large skillet on low heat. Add the garlic and cook for a few seconds. Add the broccoli with about 1/2 cup of the hot pasta-coking water, turn the heat to high, and cook for about 2 minutes. Add the edamame, salt, and herbs. Continue to cook until the water evaporates and the broccoli is crisp-tender and bright green, about 5 minutes. Remove from the heat.
- When the pasta is done, drain. In a serving bowl, toss the pasta with the vegetable mixture, the remaining 2 tbsp olive oil, and the toasted chopped walnuts. Season with salt and pepper. Serve topped with grated cheese if you wish.