This lemony salad can be made with any shape pasta, but edamame (soybeans) fit right inside medium shell pasta. Travels well. My own recipe.
Servings: 10Prep Time: 10 Cook Time: 10
1/4 cup dijon mustard
5 minced garlic cloves
5 large lemons, zested and squeezed
1 Tbsp. fresh minced dill
1/2 cup olive oil
Box of medium shell pasta
1.5 cups frozen shelled edamame (soybeans)
salt & pepper to taste
Shredded parmesan cheese
Whisk the mustard, minced garlic, lemon zest, lemon juice, dill and olive oil together to make dressing. Cook the pasta per package directions. 5 minutes prior to the end of the pasta cooking time, toss the frozen edamame into the pasta cooking pot. Drain the pasta and edamame, toss into the dressing. Salt and pepper to taste, sprinkle the top with shredded parmesan cheese.
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