Not Perfect: broccoli, edamame, and walnuts - a WIU recipe from Heather and Jesse

broccoli, edamame, and walnuts - a WIU recipe from Heather and Jesse

broccoli, edamame, and walnuts - Moosewood Restaurant Simple Suppers

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

Grated Parmesan or Pecorino Romano cheese

Directions:

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.

Comments:

Trader Joes was out of shelled edamame so we had to buy it fresh in the shells. Fortunately this just resulted in ten minutes or so of shelling edamame. Instead of the fresh herbs the recipe calls for, we substituted dried oregano. The food keeps well for leftovers which is always nice since I tend to bring leftovers into work most days for lunch.