If you’re always on the lookout for new ways to eat your pasta - this unique and vibrant recipe by Chef Manpreet Dhody (owner of I’m Wholesome and Head of Foodhall Cookery Studio) is the one for you. Using our high protein single ingredient 100% Edamame Fettuccine, this recipe is vegan, gluten free and all sorts of YUM! Perfect for a quick family dinner - you can customize it however you like swapping in the veggies listed for the ones you love!

Ingredients

• 150 gms Blanched Pink Harvest Farms 100% Edamame Fettuccine pasta 
• 2 tbsp olive oil 
• 15gms  minced garlic 
• 1 sprig thyme 
• 1 sprig oregano 
• 1/2 tsp cracked black pepper 
• Sea salt to taste 
• 1/2 tsp bird's eye chili or chili flakes 
• 1/4 cup blanched edamame 
• 1/4 cup blanched corn 
• Parmesan for garnish (optional) 
• Microgreens for garnish (optional) 
• 1 tsp truffle oil 

Method 

1. In a pan heat olive oil , add garlic , oregano , thyme and red chili & sautee for 2 mins till the garlic turns golden brown in colour 
2. Fold in the edamame and corn and cook for a minute 
3. Add in the blanched pasta , about 50-80ml pasta water , salt & cracked pepper , cook for about 2 mins 
4. Turn the flame off and fold in truffle oil & Parmesan cheese 
5. Garnish with microgreens & serve hot

Bon Appetit!

Show off your creation - If you try out this delicious gluten free pasta recipe don’t forget to click a picture and tag us @pinkharvestfarms!