Edamame Pasta


After all that great food, it’s time for some righteous cleansing with more great food. Some people would recommend a coffee enema (which says a lot about them) but I think I prefer a less controversial method.

I recently found this recipe in the New York Times by Martha Rose Shulman that looked delicious and it’s incredibly easy to do for a vegetarian meal.


The first step in any vaguely vegetarian meal is to first have a big meal before it. Alternatively, you can balance the meal by adding some meat. In my case, ’twas pork chops marinated with Chinese rice wine, soy sauce, sesame oil and a touch of oyster sauce.

As suggested, you can substitute frozen green peas if you can’t find Edamame. Fortunately, I found some right next to the frozen green peas at my local supermarket. You’ll find that shelling is easier when frozen.

Frozen Edamame!

The parsley pesto is fairly simple and I upped the number of garlic cloves; to taste as it were. But what Martha Shulman under-emphasized in her recipe was the saltiness of the water. It should be, as Micheal Ruhlman likes to quote the CIA, “as salty as the Atlantic Sea”. Which is as helpful as a rubber hammer.

Of course, you have to be careful when you taste boiling water for saltiness. What I did was to use 1.5 times the recommended amount of salt for the pasta (read the box label). Don’t worry about over-salting the pasta, a quick rinse under a tap works wonders.


Finally, you end up with a chewy, crunchy pasta to go with your delicious pork chops. So have fun cooking and while you’re waiting for the water to boil, here’s a scientific poll:

Have you tasted the Atlantic Ocean?
Hell no, my mercury levels are high enough
Yes, it was very salty, slightly oily with a hint of seaweed
Yes! But the paper from the globe stuck to my tongue
I prefer alcohol
pollcode.com free polls

Fairly easy to shell when frozen

Garlic, Parsley and EVO Dressing

Posted on 29th Apr 2010 in Italian, Japanese, Recipes


There Are 5 Comments


dimsumdolly commented on April 29, 2010 at 9:33 am

Looks delicious … love the fusion twist! Will try it out when I’m back in Sg … which is soon!


X Melissa commented on April 29, 2010 at 10:04 am

Looks good! I’ll give the recipe a spin somewhere after this weekend’s homemade pretzels with sausages and potato salad. I went veg for about half of last year and while I felt better physically, I missed meat. Definitely using your vegetarian meal balancing method.


ivan commented on April 30, 2010 at 10:17 am

@dimsumdolly: But how will you find the time to make this on your return trip? You’ll be wined and dined to the gills!


ivan commented on April 30, 2010 at 10:19 am

@X Melissa: Thanks. I think finding a balance is better than hardcore abstention.


food.recentrunes.com | 2010 in review commented on February 1, 2011 at 8:52 am

[…] addition of Chef Patrick Heuberger to its team. In a fit of health, this blog also discovered that Edamame Pasta makes a good meal provided you have a good lunch […]

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