[Recipe] Edamame Rocket Salad w/Feta, Pesto & Walnuts

This warm pasta salad is perfect for mid-winter but also has a brightness of flavour with fresh mint and lemon suitable throughout the seasons. Make this meatless meal that's great for weeknight dinner or even the weekend!

Edamame Rocket Salad w/Feta, Pesto and Walnuts

Total time: 15-20 mins 

Serves: 3-4 

Ingredients: 

¼ cup chopped toasted walnuts 

1 lemon, cut into wedges, seeds removed 

250g (2 ½ cups) penne or rotini pasta 

1 teaspoon kosher salt, divided into ½ teaspoons 

170g (1 cup) frozen shelled edamame 

4 tablespoons pesto 

4 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar ½ teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes 

75g (about 3 Oz.) rocket (baby arugula), or baby spinach 

60g (½ cup) crumbled feta cheese

3 tablespoons parmesan shavings, for garnish fresh mint leaves, for garnish

  

Special Equipment: 3 Qt/2.8 L or 4 Qt/3.7 L – capacity pot or Dutch oven, 2.5 Qt/2.3 L – capacity or medium mixing bowl, and 8-inch/20 cm cast-iron skillet. 

 

Prep:  

1. In a cast-iron skillet over medium heat, add in the walnuts and toast them until it smells nutty and fragrant (about 2 to 3 minutes). Remove from the skillet and transfer to a heat-safe plate. Set aside. 

2. Use the same skillet, and over medium-high heat cook 3 or 4 lemon wedges until browned (about 2 to 3 minutes on each side). Switch off the heat and transfer the lemon wedges to a small heat-safe dish. Set aside. 

 

Method: 

1. 1. In a 4 Qt./3.7 L-capacity pot filled with water, bring the water to a boil. Add ½ teaspoon of the salt to the boiling water. Cook pasta according to package instructions, adding the frozen edamame during the last 4 minutes of cooking. 

2. 2. Switch off the heat. Drain the pasta water, reserving about 2 tablespoons of the pasta water left in the pot.  

3. 3. Add the pesto to the pot of pasta and edamame, then stir with a spoon until evenly coated. Set the pot aside. 

4. 4. In a 2.5 Qt/2.3 L-capacity mixing bowl, whisk in the olive oil, red wine vinegar, black pepper, red pepper flakes, and the remaining ½ teaspoon of salt. Add in the rocket or spinach leaves and toss them in the dressing. Squeeze the juice of three or four of the grilled lemon wedges over the leaves.

5. 5. Now, add the dressed leaves to the pot of pasta.  

5. 6. Use a large wooden spoon to fold in the leaves with the pasta. Sprinkle in the feta cheese, and walnuts. Transfer to a platter or serving bowl. Garnish the pasta salad with parmesan shavings and mint leaves. Serve with a slice of lemon. Enjoy.