I love this weeks dish. I have done any vegetarian options so far, so I want to let you vegetarians know that I havent forgotten about you. Edamame beans are great. They are the delicate little Japanese soy beans picked in early harvest before they harden. The sauce is so incredibly simple and I cant wait to show you how to do it. Asparagus and Spinach are two of my favorite veggies and I'm combining them in this dish to create a beautifully fresh and vibrant sauce. I add tomatoes and aged parmesan to the dish for a few reasons. First- I like them. Second- It made sense to me to add them and Third- I wanted to see how many different cuisine I could cram into one entree hahahahaha. I know you guys are gonna love the episode. For those of you cooking along, here is the recipe and shopping list.... talk atcha later,
16 oz dry Linguine pasta
8-10 asparagus spears, cleaned and trimmed
2 handfuls fresh spinach leaves
2 cups hulled edamame beans
1 cup rough diced cherry tomatoes
1/3 tablespoon chopped garlic
2 tablespoons butter, unsalted
a few shakes of soy sauce
a bit of olive oil
salt and pepper
a few shaves of aged parmesan cheese
1. In a large pot of salted boiling water, add the pasta and asparagus. Allow the asparagus to cook for about 4 minutes and the pasta for an additional 4 minutes.
2. In a large sauté pan, over medium heat, add a bit of olive oil and the garlic and cook for about a minute then add the spinach with a touch of salt and pepper.
4. Remove the asparagus and spinach and add them to a food processor with the butter and some salt and pepper, then blend until smooth. Reserve on the side for later.
5. In the sauté pan you cooked the spinach in, add a bit more olive oil over high heat. Add the edamame beans and allow to caramelize for about 3 minutes then add the tomatoes and a few shakes of soy sauce. Cook the mix until the tomatoes start to soften and the edamame beans begin to brown just a bit (about 4-5 minutes total.)
6. By this time, the noodles should be done. Drain the water and reserve for plating. For the plating, use a large plate and add some of the noodles to the center then add the asparagus spinach butter sauce over the top, add some of the edamame and tomatoes over the top of the sauce and garnish with a few shaves of aged parmesan then serve.