 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
|
It looked easy and good. I haven't tried it yet but I definitely plan to soon. Ingredients:
2 tablespoons extra virgin olive oil |
2 garlic cloves, minced |
2 teaspoons fresh rosemary leaves, finely chopped |
2 cups edamame, shelled |
1 (15 ounce) can cannellini beans, drained and rinsed |
5 ounces pecorino cheese, cut into 1/2 inch chunks |
1/4 cup flat leaf parsley, chopped |
1/4 teaspoon salt |
1 teaspoon ground black pepper |
Directions:
1. In a small nonstick skillet, heat the oil over medium low heat. Add the garlic & cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat & stir in the rosemary. Set aside.
2. Combine the edamame beans, cannellini beans, cheese, parsley, salt and pepper in a serving bowl. Add the garlic mixture & toss well until all the ingredients are coated.
|
|