Penne with Cilantro Edamame Pesto

Have I mentioned how much I love pasta?  And pesto?  They are the best, and a great combination.  I'm into making pesto with whatever I have on hand, and experimenting with the colors and flavors I get from using different ingredients.  For example, the cilantro avocado pesto I made was great for a cool pasta salad.

This time, I used cilantro again (but you could also use basil) and added edamame for color and some extra protein.  The pesto ended up a beautiful shade of mint green.  And don't worry, it doesn't taste like pasta with soybeans.

You have to try this!  It's quick and satisfying, and I really can't get over the color!  Also, I'm sharing it at this week's Thursday's Treasures.  Go check out the great stuff everyone is posting!

Ingedients (serves 4-6):

1 pound penne or other cut pasta
1 cup frozen shelled edamame
3/4 cup olive oil
1-2 cloves garlic
1 cup freshly grated parmesan cheese, divided, plus extra for serving
Sea salt to taste
1 cup loosely packed fresh cilantro
1/4 cup pine nuts, toasted (optional)

Blanch the edamame by cooking it in boiling water for 3 minutes or until tender.  Drain and set aside to cool slightly.

Cook the pasta until al dente, reserving one cup of the pasta water.  Drain and set aside.

In a food processor, combine the edamame, garlic, 1/2 cup of parmesan cheese, cilantro, and a pinch of salt.  With the motor running, add the olive oil in a steady stream.  Taste the pesto to see if it needs more salt.

When the pasta is done, stir in the remaining 1/2 cup of parmesan cheese.  Stir in the pesto, and add pasta water as necessary to thin out the sauce.  Serve hot with additional parmesan for sprinkling.

Mediterranean Shrimp with Pearl Couscous

Have you ever tried pearl (Israeli) couscous?  It's bigger than regular couscous, and has a great, chewy texture.  It's easy to make, and delicious hot or cold in a salad.  I decided to pair it with shrimp, and add some edamame, bell pepper, parsley, and feta.  It's a healthy and colorful meal with a great combination of flavors, plus it's quick to make.  We ate ours hot, but I'm looking forward to trying it cold tomorrow for lunch.



Ingredients (makes 4-5 servings):

5 tablespoons olive oil, divided
2 cloves garlic, minced
1 pound raw shrimp, peeled and deveined
Salt and pepper
2 cups pearl couscous
1 orange, red, or yellow bell pepper, chopped
1 1/2 cups frozen shelled edamame
2 scallions, sliced
2 tablespoons chopped fresh parsley
Juice of half a lemon
1/2 teaspoon turmeric, toasted
1/4 teaspoon paprika, toasted
1/4 teaspoon cumin, toasted
1/2 cup crumbled feta cheese

To cook the couscous, add it to a pot with 2 1/2 cups of water.  Bring to a boil and simmer, covered, until the couscous is tender and has absorbed all the water, about ten minutes.  Fluff with a fork and set aside.

For the shrimp, heat 2 tablespoons of olive oil in a skillet over medium heat.  Add the garlic and cook until fragrant.  Add the shrimp, raise the heat to medium high, and sprinkle with salt and pepper.  Cook the shrimp for about 3 minutes on each side, until opaque.  Remove from skillet and set aside.

Wipe out the skillet, and add another tablespoon of olive oil.  Heat it over medium heat.  Add the pepper and edamame and cook until tender, about 7 minutes.

In a small, dry skillet, toast the spices over medium heat until fragrant, about 1 minute.

Combine the couscous, shrimp, vegetables, scallions, parsley, lemon juice, remaining olive oil, spices, and feta.  Season to taste with salt, pepper, and additional lemon juice.  Stir to combine and serve hot or chilled.