16 oz dry Pappardelle pasta
5-6 asparagus spears, cleaned and trimmed
2 handfuls fresh spinach leaves
1 cup hulled edamame beans
2 cups rough diced cherry tomatoes
½ tablespoon chopped garlic
2 tablespoons butter, unsalted
a few shakes of soy sauce
a bit of olive oil
salt and pepper
4 oz grated parmesan cheese
Action:
1. In a large pot of salted, boiling water, add the pasta and allow to cook for about 8 minutes.
2. In another pot of slated, boiling water, add the asparagus spears and cook for about 4 minutes. They asparagus should just be soft in the center.
3. In a large sauté pan, over medium heat, brown the garlic in a bit of olive oil and then add the spinach. Allow the spinach to wilt and sauté for about 2 minutes.
4. Remove the asparagus and spinach and add them to a food processor with the butter and 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 medium heat. Add the edamame beans, tomatoes, a few shakes of soy sauce, and salt and pepper to taste. Cook the mix until the tomatoes start to soften and the edamame beans begin to brown just a bit (about 3-4 minutes)
6. By this time, the noodles should be done. Drain the water and reserve for plating. For the plating, use a large bowl and add a bit of the asparagus- spinach butter sauce to the bottom, then the noodles over the top just to the left side of the sauce, and then finish with a few spoonfuls of the edamame beans and tomatoes. Sprinkle an oz of parmesan cheese…and serve.
