This is a wonderful, quick and easy summer pasta dish packed with nutrition from the edamame, tomatoes, and basil. Try it out tonight.
Ingredients:
1/2 box Rigatoni pasta
1/2 pint cherry tomatoes, sliced in half
~1-2 cups frozen edamame
~3/4 cup Pesto
Pine nuts (optional)
Directions:
Cook pasta according to package directions, reserving 1 cup cooking liquid.
In a large skillet, saute frozen edamame in a bit of olive oil until thawed.
Add cooked pasta, pesto sauce, and tomatoes. Thin with remaining pasta water if necessary.
Top with pine nuts and a sprinkling of parmesan cheese.
Serve with a tossed garden salad for a complete meal.
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