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Ingredients
- 1/2 pound bow tie pasta
- 4 slices bacon, diced
- 1 cup leftover Sauteed Edamame
- Salt and freshly ground black pepper
- 2 tablespoons grated Parmesan, optional
- 2 tablespoons canola oil
- 1 medium onion, diced
- 2 teaspoons chopped garlic
- Salt and freshly ground black pepper
- 1 (10-ounce) bag frozen shelled edamame, thawed
Method
- Click here to see how she does it.
- Cook pasta according to box instructions.
- While pasta is cooking saute bacon in a medium skillet over medium-low heat until bacon is brown and crispy.
- Pour off half the excess bacon fat from the pan.
- Add the leftover soybeans and saute for 2 minutes.
- Add cooked pasta, season with salt and pepper and stir so that the pasta is thoroughly coated with the bacon fat.
- Transfer to serving bowl and top with Parmesan cheese, if desired.
- Heat oil in a large skillet over medium heat.
- Add onions and garlic, season with salt and pepper, to taste and saute for 2 minutes.
- Add edamame and saute for 4 minutes until edamame are heated through and onions are tender.
- (Reserve leftover Sauteed Edamame for online Round 2 Recipe "Bowtie Pasta with Edamame.)
- Use the leftovers from this recipe to make (Web Exclusive) Round 2 Recipe: Edamame with Pasta.
