We needed some ‘warm and spicy’ in prep for hump day! This is a flavor packed super simple recipe! I added edamame for that crisp pop to this creamy pasta dish and of course it is also a tasty way to add some great protein.
1 lb pappardelle
1 large red onion, thinly sliced
1/2 cup tightly packed fresh chopped mint
1 tsp cumin powder
4 cloves garlic, finely chopped
3tbsp harissa (We like it spicy :) you can certainly use 1 tbsp or 2 to make this milder)
1 cup frozen edamame, thawed to room temperature
1 bunch roughly chopped chives, reserve a little for garnish
2 tbsp butter (Use olive oil to make this dish vegan)
2 tsp kosher salt
Serves 6 people
Bring a large pot of salter water to boil over high heat. Once the water boils, add the pasta and cook for package instructions. The pasta should be ready timed with the cooking of the veggies, but if it is not, drain the pasta, and reserve a cup of the cooking water. Please do not rinse the pasta under cold water.
Melt butter in a saute pan over medium heat. Add the chopped garlic and fry for a couple of seconds. Add cumin powder and onions. Saute for about 3-4 minutes until the onions soften and the edges slightly start becoming golden brown. At this stage, add in the chopped mint, chopped chives and harissa. Mix well together. Let this mixture cook over medium heat for about 6-7 minutes. Keep stirring every couple of minutes so the veggies don’t stick to the bottom.
Add the edamame, followed by salt. Mix well together, cover and let cook another minuted until the edamame cooks, but still has a bite.
Stir in the pasta, along with the reserved pasta water. Top with more chives and enjoy hot with my favorite sides, crusty bread and some fresh greens salad.