Linguine with garlic and soy

[Guest guest]

Now this one is my all time favorite soy bean recipe. I could eat

this 3 times a week!

 

6 cloves garlic, peeled and thinly sliced

3 tbsp. olive oil

/8 tsp. red pepper flakes

1 12 oz. bag shelled edamame, thawed

1 14 oz can vegetable broth

12 oz. linguine

2 tblsp. Italian parsley, finely chopped

2 tbsp. grated pecorino or Parmesan

 

In large skillet, over med heat, cook the garlic in 2 tblsp. of the

olive oil until golden, about 5 min. Add the red pepper flakes and

cook abt 1 min. Add edamame and broth. Increase heat to med-high

and simmer until the edamame are tender and the brothe is reduced by

half, abt. 15 min.

Meanwhile, bring a large pot of lightly salted water to a boil. Cook

the linguine according to package directions; drain and add to the

skillt. Toss over med-high heat until well coated, abt. 2 min.

Remove from heat,. Stir in the parsley and remaining olive oil,

sprinkle w/ cheese.

[Guest guest]

It's worth noting that classic Italian Pecorino cheese uses lamb rennet as a

binder. So, for those who may not want to consume that, you may want to

substitute vegetarian cheese. Ditto for the Parmesan.

 

 

 

--- On Fri, 11/28/08, Pamela <jadegirl2803 wrote:

 

> Pamela <jadegirl2803

> Linguine with garlic and soy

>

> Friday, November 28, 2008, 6:18 AM

> Now this one is my all time favorite soy bean recipe. I

> could eat

> this 3 times a week!

>

> 6 cloves garlic, peeled and thinly sliced

> 3 tbsp. olive oil

> /8 tsp. red pepper flakes

> 1 12 oz. bag shelled edamame, thawed

> 1 14 oz can vegetable broth

> 12 oz. linguine

> 2 tblsp. Italian parsley, finely chopped

> 2 tbsp. grated pecorino or Parmesan

>

> In large skillet, over med heat, cook the garlic in 2

> tblsp. of the

> olive oil until golden, about 5 min. Add the red pepper

> flakes and

> cook abt 1 min. Add edamame and broth. Increase heat to

> med-high

> and simmer until the edamame are tender and the brothe is

> reduced by

> half, abt. 15 min.

> Meanwhile, bring a large pot of lightly salted water to a

> boil. Cook

> the linguine according to package directions; drain and add

> to the

> skillt. Toss over med-high heat until well coated, abt. 2

> min.

> Remove from heat,. Stir in the parsley and remaining olive

> oil,

> sprinkle w/ cheese.