30 minutes
This delightful Pasta with Edamame and Miso Pesto offers a unique twist on the traditional Italian pesto, introducing some East Asian flair. Sweet, nutty edamame beans are combined with umami-rich miso and a hint of garlic to create a vibrant, creamy pesto that pairs perfectly with your favorite pasta. It's a refreshing, easy-to-prepare dish that brings a splash of color and a whole lot of flavor to your table.
0 oz
Frozen Edamame, blanched
cups
tablespoons
Garlic, peeled
cloves
Parmesan Cheese, microplaned
cups
Black Pepper, fresh cracked
to taste
1. Blanch the Veg
Bring a pot of salted water to a boil, using about a tablespoon of salt per quart of water, add the edamame and blanch for about 2-3 minutes or until they're tender. Remove with a slotted spoon, reserving the water, and plunge the edamame into ice water to stop the cooking process.
2. Cook the Pasta
Bring the edamame water back to a boil and add the penne. Cook for 30 seconds to a minute less than the package instructions suggest. Drain the pasta after saving a cup of pasta water for the saucing step.
3. Make the Pesto
Combine the blanched edamame, miso paste, garlic, parmesan, a pinch of salt and a few cracks of pepper in the base of a food processor. Pulse a few times to create an even coarse paste. With the food processor running, stream in the olive oil until you have a smooth pesto. Taste for seasoning and reserve until you’re ready to sauce the pasta.
4. Sauce the Pasta
Add the drained pasta to a pan with 1/4 cup reserved pasta water and continue to cook and stir. Once the water is about 80% reduced, remove the pan from the heat and add a small amount of the pesto, stirring vigorously to start the emulsion. Stir in the rest of the pesto and keep stirring to maintain the emulsion. Work quickly as this pesto can turn brown if held hot for too long.
5. Serve
Taste for seasoning and adjust with salt if needed. Plate and serve.
Opt for fresh, organic edamame and high-quality miso paste, as they are key to the dish's flavor profile.
Reserve pasta water to adjust pesto consistency and help it emulsify with the penne.
Cook penne al dente to ensure it retains texture after mixing with the pesto.
Salt the boiling water for blanching and use an ice bath to stop the cooking for vibrant, crunchy edamame.
Use toasted nuts, fresh herbs, edamame, or cheese for added flavor and texture.
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