Baked Edamame Pesto Pasta Recipe
This Baked Edamame Pesto Pasta is a vibrant, flavorful dish combining tender pasta, protein-rich edamame, and fresh pesto, topped with juicy cherry tomatoes and a drizzle of olive oil. Baked to achieve a warm, slightly crisp texture, it’s a perfect vegetarian meal that’s easy to prepare and satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Pasta and Main Ingredients
- 8 ounces pasta (such as penne or fusilli)
- 1 cup shelled edamame (thawed if frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup pesto sauce
- 2 tablespoons olive oil
Instructions
- Cook Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and set aside.
- Combine Ingredients: In a large mixing bowl, toss the cooked pasta with the edamame, pesto sauce, cherry tomatoes, and olive oil until evenly coated.
- Bake the Pasta: Preheat the oven to 375°F (190°C). Transfer the pasta mixture into a baking dish and spread evenly. Bake for 15-20 minutes until warmed through and the top is slightly crisp.
- Serve: Remove from the oven, let cool slightly, then serve warm as a delicious meal or side dish.
Notes
- You can use fresh or store-bought pesto based on your preference.
- For a nuttier flavor, sprinkle some toasted pine nuts or Parmesan cheese on top before baking.
- To make it vegan, ensure the pesto is dairy-free or prepare homemade vegan pesto.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: Edamame pasta, baked pasta, pesto pasta, vegetarian pasta, cherry tomato pasta, easy baked pasta
Find it online: https://cookwithyana.com/baked-edamame-pesto-pasta-recipe/
