Wednesday, May 21, 2014
Warm spring salad with edamame and asparagus
It could not be easier. Boil a pot of water, toss in the soybeans and cook for 3 minutes; remove to drain and rinse under cold water; toss in the asparagus and cook for 3 minutes; remove to drain and rinse under cold water; cook the pasta according to package directions. (This is Buitoni cheese tortellini--you can also use spinach tortellini) which requires 7-9 minutes.) Drain.
Here is where I deviated from the recipe. Add 2 1/2 tablespoons olive oil (I use Paul Newman's--great flavor), 1 tablespoon basil pesto (I use Dellano) and toss gently. Serve with a sprinkle of Kosher salt, fresh cracked pepper, and shredded parmesan.
Refrigerated leftovers can be eaten cold, or one could warm it slightly.