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Thai Edamame Pasta Toss
8 oz. Hannaford penne rigate pasta
1 1/2 cups shelled edamame soybeans
1 each lime
1/2 cup medium chipolte salsa
1/3 cup Nature's Place crunchy peanut butter
2 tablespoons Nature's Place Organic honey
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 each red bell pepper, cut into thin strips
2 tablespoons Hannaford Sunflower seeds
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Thai Edamame Pasta Toss

Thai Edamame Pasta Toss

Thai Edamame Pasta Toss
  • Servings:Serves 4
  • Prep Time:0 minutes
  • Cook Time:30 minutes
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