Pasta with Broccoli, Edamame & Walnuts
Recipe type: Main Dish Pasta
Cuisine: Italian style
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4 to 6
  • ¾ pound chunky pasta
  • ¼ cup olive oil
  • 4 garlic cloves, minced or pressed
  • 3 cups bite-sized pieces of broccoli
  • 1 cup frozen shelled edamame
  • ¾ teaspoon salt
  • ¼ cup chopped fresh basil, oregano, thyme, or marjoram
  • 1 cup chopped toasted walnuts
  • salt and pepper
  • grated Parmesan or Pecorino Romano cheese (optional)
  1. Bring a large covered pot of salted water to a boil.
  2. Add the pasta and cook until al dente.
  3. Meanwhile, warm 2 tablespoons of the olive oil in a large skillet on low heat.
  4. Add the garlic and cook for a few seconds.
  5. Add the broccoli with about ½ cup of the hot pasta cooking water, turn the heat to high, and cook for about 2 minutes.
  6. Add the edamame, salt, and herbs.
  7. Continue to cook until the water evaporates and the broccoli is crisp-tender and bright green, about 5 minutes. Remove from the heat.
  8. When the pasta is done, drain it. In a serving bowl, toss the pasta with the vegetable mixture, the remaining 2 tablespoons of olive oil, and the toasted chopped walnuts.
  9. Season with salt and pepper.
  10. Serve topped with grated cheese if you wish.
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at