Saturday, October 19, 2013


This recipe was published in Cooking Light a few years ago. My mom and sisters visited me in Maryland and we always try new recipes and this so happened to be one of our test recipes. We all still make this today, but we each do a few things differently. One of my sisters cuts out the pasta, one add less edamame and I add extra basil & lemon. This recipe is so good, you'll find yourself eating the entire bowl. 
The arugula is divine in this salad with its peppery crunch alongside th burst of tomato and buttery edamame. Not to forget the delicsious blend of unexpected flavor from the fresh herbs. 
This recipe is also very kid friendly!

Edamame Arugula Salad
Courtesy of Nancee Melin,Tucson, AZ Cooking Light 

8 oz uncooked Whole Wheat Penne pasta
2 Tbsp Olive Oil
1 Tbsp Unsalted Butter
2 cups frozen shelled Edamame, thawed
2 cups packed Baby Arugula
1 cup Cherry Tomatoes, halved
1/4 cup fresh Flat Leaf Parsley, chopped
1/4 fresh Lemon juice
3 Tbsp fresh Basil, chopped
1 Tbsp fresh Thyme, chopped
1/2 tsp Kosher Salt
2 oz fresh Parmigiano-Reggiano Cheese, shaved

Cook pasta according to package directions, drain. 
Heat oil and butter together in a large skillet over medium heat. Add edamame to pan; cook 2 minutes or until it's heated through, stirring occasionally. Combine pasta and edamame in a large bowl. Stir in arugula and next 6 ingredients, toss well. Sprinkle each serving with cheese.

Serves 4

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