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Thai Edamame Pasta Toss

  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    30 minutes


8 oz. Hannaford Penne Rigate Pasta
1 1/2 cups shelled edamame soybeans
1 lime
1/2 cup medium chipolte salsa
1/3 cup Nature's Place Crunchy Peanut Butter
2 Tbsp. Nature's Place Organic Honey
1 Tbsp. soy sauce
1/2 tsp. ground ginger
1 red bell pepper, cut into thin strips
2 Tbsp. Hannaford Sunflower Seeds
Thai Edamame Pasta Toss


1. Bring 8 cups of water to a boil over high heat. Add 2 tsp. salt, stir, then add pasta. Cook until just al dente, about 10 to 12 minutes.
2. If edamame are frozen, microwave in a medium bowl for 2 to 3 minutes.
3. While pasta cooks, prepare the sauce. Grate the zest from the lime and reserve. In a medium saucepan, combine the juice from the lime, salsa, peanut butter, honey, soy sauce, and ginger. Heat over medium-low heat until just bubbling. Remove from heat and cool to room temperature, about 15 minutes.
4. Drain pasta and transfer to a serving bowl. Add cooled sauce, edamame, reserved lime zest, red pepper, and sauce. Toss to mix well. Sprinkle sunflower seeds over top and serve warm or at room temperature.
Source: Fresh Magazine March, April 2010


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 490 kcal (25%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 1 g (3%)
Cholesterol 0 mg (0%)
Sodium 540 mg (23%)
Total Carbohydrates 68 g (23%)
Dietary Fiber 8 g (32%)
Protein 20 g (33%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a