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Categories:Viewed: 24 - Published at: 5 years ago
Ingredients
- 3/4 pound chunky pasta
- 1/4 cup olive oil
- 4 garlic cloves, minced or pressed
- 3 cups bite-sized pieces of broccoli
- 1 cup frozen shelled edamame
- 3/4 teaspoon salt
- 1/4 cup chopped fresh basil, oregano, thyme, or marjoram
- 1 cup chopped toasted walnuts
- Salt and pepper
- Grated Parmesan or Pecorino Romano cheese (optional)
Method
- Bring a large covered pot of salted water to a boil.
- Add the pasta and cook until al dente.
- Meanwhile, warm 2 tablespoons of the 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-cooking 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 it.
- In a serving bowl, toss the pasta with the vegetable mixture, the remaining 2 tablespoons of olive oil, and the toasted chopped walnuts.
- Season with salt and pepper.
- Serve topped with grated cheese if you wish.
- In place of fresh herbs, add about 2 teaspoons of dried herbs to the skillet with the broccoli.
- Have some Butterscotch Icebox Cookies (page 279) or a 5-Minute Milkshake (page 281) for dessert.
