Black Lentil Pasta with Edamame and Feta

Name: Black Lentil Pasta with Edamame and Feta
Yield: Serves 4 servings
Ingredients: 10 1/2 oz black lentil pasta (or whole wheat pasta) (300 g); 4 1/4 oz walnuts (or unsalted cashews) (120 g); 8 3/4 oz edamame soybeans (250 g); 8 3/4 oz feta cheese (250 g); 1/4 cup corn oil (70 ml); 1 bunch parsley; 1 lemon (juice); Salt and pepper; Grated lime zest (optional)

Ale_Dietro le Quinty @aledietrolequinty

Provincia di Milano

I found this recipe on Marco Bianchi's blog. I changed a few ingredients: I used black lentil pasta (I needed to finish it and liked the color contrast) instead of whole wheat pasta, and walnuts instead of unsalted cashews.

Ale_Dietro le Quinty @aledietrolequinty

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Ingredients

Serves 4 servings

10 1/2 ozblack lentil pasta (or whole wheat pasta) (300 g)
4 1/4 ozwalnuts (or unsalted cashews) (120 g)
8 3/4 ozedamame soybeans (250 g)
8 3/4 ozfeta cheese (250 g)
1/4 cupcorn oil (70 ml)
1 bunchparsley
1lemon (juice)
Salt and pepper
Grated lime zest (optional)

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Steps

1

Cook the pasta in plenty of lightly salted water and drain it while still al dente. Let it cool. Note: black lentil pasta breaks easily.
2

Meanwhile, blanch the edamame according to the package instructions. Cut the feta into small cubes.
3

Blend the bunch of parsley with the oil and lemon juice in a food processor.
4

Toss the pasta with the edamame, feta, chopped walnuts, and parsley sauce. If you like, grate the zest of a well-washed and dried lime over the pasta.