Fusion-Style Corn Pasta
Adapted from Ritrovo Italian Regional Foods.
|(1) 16-oz bag frozen edamame or frozen peas|
|1/4 cup Vera Jane's Extra-Virgin Olive Oil|
|1 Tbsp rice vinegar|
|1 tsp saffron|
|1 tsp salt|
|(1) 1.1-lb bag il Macchiaiolo Rice or Corn Pasta|
|Green onion to taste|
Allow the frozen edamame or peas to defrost overnight in your refrigerator. Set aside.
Whisk together 1/8 cup olive oil, rice vinegar, saffron, and salt. Set aside. Cook pasta until just al dente, drain well, and immediately toss gently with the remaining olive oil. Add edamame or peas to the dressing, then toss pasta gently into the mixture. Garnish with green onion and serve immediately.
Makes 8 servings