The bright green peas and edamame in this recipe are blitzed into a flavorsome sauce packed with herbs.
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Yields:
4
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Ingredients
375 g pasta, we used rigatoni
125 g frozen podded edamame
125 g frozen peas
2 Tbsp. pine nuts
1 green chilli, deseeded and roughly chopped
2 garlic cloves
Finely grated zest 1 lemon
2 Tbsp. frozen chopped basil
2 Tbsp. nutritional yeast flakes
75 ml olive oil
For the sprinkle
1/2 Tbsp. olive oil
1 garlic clove, thinly sliced
2 Tbsp. pine nuts
Finely grated zest 1/2 lemon
1 tsp. flaked sea salt
Directions
Step 1Cook the pasta in a pan of salted boiling water until al dente. Drain, reserving 175ml of the starchy cooking water, and return to the pan.
Step 2Meanwhile, for the sprinkle, heat the oil in a frying pan over medium heat. Cook the garlic and pine nuts until lightly golden and fragrant. Remove from the heat and stir through the lemon zest and flaked salt. Set aside.
Step 3In a food processor, whizz the edamame, peas, pine nuts, chilli, garlic, lemon zest, basil, nutritional yeast, oil and plenty of seasoning to a chunky paste. Pour in the reserved pasta cooking water and whizz to combine.
Step 4Scrape the sauce into the pasta pan and mix to combine. Reheat gently until piping hot. Divide between 4 bowls and sprinkle over the toasted pine nut mix to serve.
GH TIP
We’ve gone for a chunky-ridged rigatoni, so that the sauce can cling to it, but you can use whatever pasta shape you prefer.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
