Recipes>Pasta Recipes
Shaved Asparagus, Mint and Edamame Spaghetti
by Caroline Bretherton from Pasta Reinvented: Gluten-free Pastas, Alternative Noodles, 80 Creative and Delicious Recipes
Easy
Serves 4
Total 30min
Cook 30min
This gluten-free edamame pasta recipe is a lighter alternative, packed with the flavours of spring.
Discover more delicious Pasta recipes
Simple, delicious pasta recipes for every season
From the book
Pasta Reinvented
Caroline Bretherton
Buy From
Introduction
This vibrant green sauce is perfect for a light meal. Mint provides an unexpected and refreshing flavour that is delicious served with the tender asparagus and edamame.
Tags
Ingredients
| salt and freshly ground black pepper | |
|---|---|
| 225g (8oz) | large asparagus, trimmed |
| 115g (4oz) | frozen shelled edamame |
| 400g (14oz) | dried edamame spaghetti |
| 2 tbsp | olive oil, plus extra to serve |
| 1 | large leek, white parts only, trimmed and julienned |
| 1 | large garlic clove, crushed |
| 115g (4oz) | ricotta cheese |
| 1 | large handful of fresh mint leaves, finely chopped, plus extra whole leaves to garnish |
| 2 tbsp | grated Parmesan cheese, plus extra to serve |
Essential kit
You will need a julienne peeler.
Method
Bring a large pan of salted water to the boil. To prepare the asparagus, place each spear on a chopping board and use a peeler to shave into very thin slices.
Cook the edamame in the boiling water for 1 minute. Remove with a slotted spoon and put into a bowl of iced water.
Add the pasta to the boiling water and cook according to the package instructions until just al dente. When the pasta is cooked, drain and reserve 120ml (4floz) cooking water. Set the pasta aside.
Meanwhile, when the spaghetti is nearly cooked, heat the olive oil in a large, non stick frying pan. Add the asparagus and leek and cook for 2 minutes, stirring frequently, until the asparagus starts to soften. Add the garlic and edamame and cook for 1 minute more. Remove from the heat.
Add the ricotta and 4 tablespoons of the reserved cooking water to the pasta pan. Whisk until smooth, adding more cooking water as necessary. Add the asparagus mixture to the pan and mix together over a low heat.
Return the spaghetti to the pan, along with the mint and Parmesan. Toss well. Season well with salt and pepper. Divide among 4 serving plates and serve immediately with more Parmesan, mint leaves, and a drizzle of olive oil on top.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Pasta Recipes
View all
Nadiya Hussain’s Mac and Cheese
by Nadiya Hussain from Nadiya’s Quick Comforts
Nadiya Hussain’s Caramelized Onion Pasta
by Nadiya Hussain from Nadiya’s Quick Comforts
More Gluten-Free Recipes
View all
Charred Cauliflower on Sesame Beans
by Natalia Rudin from Cooking Fast and Slow
Roasted Apricots, Cardamom Cream and Pistachio Brittle
by Natalia Rudin from Cooking Fast and Slow
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
