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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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I found this on written by Elise Thompson. I adapted it a bit to fit my tastes. Ingredients:
1 (16 ounce) package bow tie pasta |
1/4 cup pine nuts, lightly toasted |
2 cups firmly packed fresh basil, coarsely chopped |
1/3 cup fresh parsley, coarsely chopped |
14 garlic cloves, smashed |
1/4 cup white wine |
1/2 red bell pepper, cut into strips |
1/2 teaspoon salt |
1/2 cup olive oil |
8 ounces shiitake mushrooms, sliced |
1 cup frozen edamame |
8 ounces sun-dried tomatoes packed in oil, sliced |
Directions:
1. In a large pot of boiling water, cook pasta according to package directions. During the last few minutes add the edamame.
2. In a blender or food processor, combine pine nuts, basil, parsley, garlic, wine, bell pepper and salt with 1/2 cup olive oil. Blend.
3. In a medium pan, saute the mushrooms in 2 tablespoons of olive oil until they begin to change color to a light tan, about 4 minutes.
4. Toss everything together in a big bowl and refrigerate.
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