Recipe: Whole grain penne with lemon and edamame

Posted on September 24, 2014 - Category: Recipe

Article Posted on Eat Magazine:

Serves 4


400 grams whole wheat penne (or pasta of your choice)

1 tbsp olive oil

2 spring onions finely chopped

250 grams mascarpone cheese

4 tbsp lemon juice

1 cup shelled edamame

1 cup chopped green beans or aparagus tips

1 small handful of chopped fresh basil

salt and pepper to taste


Cook-the penne in a large saucepan of boiling water for 10-12 minutes or until al dente.

Meanwhile, heat the oil in a large frying pan over medium-low heat and fry the onions for a few minutes until softened. Stir in the mascarpone, lemon juice, edamame, green beans and most of the basil (save some for garnish) Season with salt and pepper and stir for 1-2 minutes until bubbling.

Drain the pasta reserving about 3 tbsp of the cooking water. Stir the pasta and reserved liquid into the creamy edamame mix. Serve immediately, garnished with the extra basil.