Pasta Toss with Edamame (05.13.13)

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by Jennifer Burns, Dan’s Market

  • 12 ounces linguini or spaghetti
  • 3 tablespoons olive oil
  • 3 cloves garlic, diced
  • 1 onion, diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon capers, diced
  • 1 can diced tomatoes or 2 fresh tomatoes, diced
  • 1/2 cup wine or stock (vegetable or chicken)
  • 1/2 cup soybeans (shelled edamame)
  • 2 tablespoons olives, any kind, diced
  • 1/4 cup fresh basil or parsley, chopped
  • 1/4 cup feta cheese, crumbled
  • Salt and Pepper, to taste

Prepare the pasta according to directions.

In a large pot, bring the oil up to medium heat. Add the garlic, onions, basil, oregano, salt and pepper. Sauté for 4-5 minutes. Add the capers, tomatoes and stock. Cook another 4-5 minutes until slightly reduced. Add soybeans. Pour into a serving dish. Toss in olives, basil or parsley and cheese. Serve immediately.