Creamy Pasta With Broad Beans, Peas & Edamame

Name: Creamy Pasta With Broad Beans, Peas & Edamame
Yield: 1 serving
Cuisine: British
Ingredients: 1 serving Pasta; 2 tablespoons Cream Cheese *softened; 1/4 Avocado; 1/2-1 teaspoon Lemon Juice; 1/2-1 teaspoon Capers; Salt & Freshly Ground Black Pepper; 1/4 cup Broad Beans; 2 tablespoons Peas; 2 tablespoons Edamame (Young Soy Beans) *removed from pods; Finley Shopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

These beans & peas don’t need to be fresh ones. Using frozen beans & peas, you can cook this dish whenever you want to. I love Broad Beans. The very first version of this dish was made with Broad Beans only. But I started adding Peas and Edamame (Young Soy Beans) to make it look prettier. Then I added a secret ingredient, that has brought this dish to the next level.

Hiroko Liston @hirokoliston

Saved

Ingredients

1 serving

1serving Pasta
2 tablespoonsCream Cheese *softened
1/4Avocado
1/2-1 teaspoonLemon Juice
1/2-1 teaspoonCapers
Salt & Freshly Ground Black Pepper
1/4 cupBroad Beans
2 tablespoonsPeas
2 tablespoonsEdamame (Young Soy Beans) *removed from pods
Finley Shopped Parsley

Saved

Steps

1

Cook Pasta in boiling salted water following packet instructions. Drain and transfer to the sauce later.
2

In a separate sauce pan of boiling salted water, cook Beans and Peas. Drain and cool under cold water, then drain well. Peel Broad Beans and discard skins.
3

In a bowl, combine Cream Cheese, Avocado and Broad Beans, coarsely mash using a fork. Add Lemon Juice and Capers. Season with Salt & Pepper.
4

Add cooked Pasta and Peas & Edamame, save some for topping, and mix to combine. Sprinkle with saved Peas & Edamame, and chopped Parsley. Add extra Freshly Ground Pepper if you like and enjoy.