Edamame is in season for summer and finding popularity all around the world! Now, we can find it frozen everywhere! East meets west dish today. When tossing the pasta with the sauce, the residual heat will continue to cook the pasta slightly, so I recommend cooking the pasta for about one minute less than the cooking time on the package.
- 1/2 cup edamame (thawed if frozen)
- 1 clove garlic
- 4 scallops(or shrimps would be great)
- 180 g pasta
- 1 tbsp olive oil
- 20 g butter
- 1 to 2 tsp wasabi paste
- 1 tbsp soy sauce
- Thaw the frozen edamame and remove the beans from the pods.
- Reserve about 1/3 of the edamame beans, then finely chop the remaining 2/3.
- Thinly slice the garlic, and slice the scallops into thirds.
- Cook the pasta in a large pot filled with salted water.(put about 2tbs of salt for 2 litter (34oz) water)
- Lightly sauté the garlic in olive oil in a frying pan over low heat. Remove from heat when it becomes brown, add the scallops, and sauté to cook with the residual heat.
- Mix in the chopped edamame beans, butter, wasabi paste, and soy sauce for the pasta sauce.
- Toss the strained pasta with the sauce to coat.
- Add the whole edamame beans as a garnish on top of the pasta before serving. Dry white wine would go really well with this dish.