RECIPES

Organic Edamame Pasta Recipes

Edamame Hot Pot

Seapoint Farms Organic Edamame Lemon Fettuccine

  • 1 box (7.05 oz.) Seapoint Farms Organic Edamame Fettuccini
  • 2/3 cup EVOO
  • 1 cup grated Parmesan
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • Salt and freshly ground black pepper
  • 1 cup of cherry tomatoes, sliced in half
  • 2 tablespoon lemon zest
  • 1/2 cup chopped fresh basil leaves

Bring a large pot of salted water to a boil. Turn off heat and add Seapoint Farms Organic Edamame Fettuccini and cover for 4-5 minutes. Drain pasta and set aside. Meanwhile, whisk the EVOO, Parmesan, and lemon juice in a large bowl to blend. Toss the pasta with the lemon/olive oil sauce and tomato halves; season with salt and pepper. Garnish with lemon zest and chopped basil.

Seapoint Farms Organic Edamame Fettuccine with Turkey Bolognese

 

  • 1 tablespoon EVOO
  • 1 tablespoon butter
  • 1 onion, small dice
  • 1 medium carrot, small dice
  • 3 garlic cloves, minced
  • 1 pound ground turkey meat
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 (28 ounce) can crushed tomatoes
  • 1/4 cup chopped Italian parsley
  • 2 bay leaves
  • 1/4 cup freshly grated parmesan Reggiano cheese
  • 1 Box Cooked Seapoint Farms Organic Edamame Fettuccine

1) Heat large pan over medium/high heat. Add the EVOO and 1 tablespoon of butter and heat through. Add the onion, carrot, and a pinch of salt. Cook for 5-7 minutes until veggies begin to soften. Add the garlic and cook for another minute.

2) Add the turkey meat, salt, pepper, paprika, cinnamon, and oregano, and cook until meat is no longer pink, about 6-8 minutes. Add the tomato paste and stir to combine. Add the crushed tomatoes, 1 teaspoon of salt, parsley, and bay leaves, and simmer for 30 minutes, stirring occasionally. Meanwhile, make the pasta.

3) Bring a large pot of water to a boil. Once boiling, add 2 tablespoons of salt to the boiling water. Cook Seapoint Farms Organic Fettuccine according to the package and set aside once it is prepared

4) In the last few minutes of cooking the sauce, remove and discard the bay leaves. Add one tablespoon of butter and stir until melted. Turn off the heat and add the parmesan cheese, stirring to combine.

5) Add cooked Seapoint Farms Organic Fettuccine directly into the pan with the sauce, tossing to coat. Serve immediately with extra parmesan cheese if desired.

Seapoint Farms Organic Edamame Spaghetti with Pesto

 

  • Leaves from 2 bunches of fresh basil
  • 2 tablespoons pine nuts, untoasted
  • 1 garlic clove
  • 1/2 cup EVOO
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • Salt and freshly ground black pepper
  • 1 Box Seapoint Farms Organic Edamame Spaghetti
  • ¾ Cup Grape Heirloom tomatoes
  • Red pepper flakes

Bring a large pot of salted water to a boil. Turn off heat and add Seapoint Farms Organic Edamame Spaghetti and cover pot for 3-4 minutes. Drain pasta and set aside. Combine the basil, pine nuts, garlic, and EVOO in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again, set aside. In a skillet add EVOO and sauté the tomatoes and pepper flakes for 2 – 3 minutes. Add the prepared pesto and cooked Edamame Spaghetti and toss until coated. Taste for salt and pepper, and add a drizzle of oil, if you like.

Seapoint Farms Organic Edamame Spaghetti Puttanesca

  • 1 Box Seapoint Farms Edamame Spaghetti
  • 2 cloves garlic, finely chopped
  • 1 handful capers, soaked in water and drained
  • 2 handfuls big black olives, pitted
  • 12 anchovy fillets, roughly chopped
  • 3 small dried red chilies, crumbled
  • 1 tablespoon dried oregano
  • EVOO
  • 2 (14 ounce) cans tomatoes, drained and chopped
  • 1 good handful fresh basil, chopped
  • Salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Turn off heat and add Seapoint Farms Organic Edamame Spaghetti and cover pot for 3-4 minutes. Drain pasta and set aside. Meanwhile sauté the garlic, capers, olives, anchovies, chilies, and oregano in a little EVOO for 2-3 minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Add the cooked pasta and toss it until it is covered with the sauce. Rip all the basil over it and drizzle with good EVOO. ENJOY!