A few weeks back Patrick spotted edamame pasta in Costco … so of course we purchased it!

FYI – “edamame” is green soy beans.

Tonight I decided to use half (it’s a 2 lb box) and wanted a sauce for it. I googled various things, and ended up putting this recipe together.

Lorraine was dubious. She wondered what the pasta tasted like, and had a questioning look when I said I was making a peanut butter sauce. But it came out great! Lorraine actually had seconds!

Edamame Spaghetti with Peanut Sauce

• 1 lb edamame pasta
• 1/2 cup smooth peanut butter
• 2 Tbsp soy sauce
• 1/2 tsp dried ginger
• 1/2 cup chicken stock

Cook the pasta according to package directions, and drain. My experience with non-wheat pasta is that it goes from al dente to mush quickly, so don’t overcook it.

While the pasta is cooking, ready the remaining ingredients. Once the pasta is out of the cooking pot, add the peanut butter, soy sauce, and ginger. Place over low heat and stir until the peanut butter melts and the soy sauce and ginger is incorporated. Stir in the chicken stock until smooth. Turn off the heat and add the pasta back to the pot, stirring to mix evenly.

Notes:

This didn’t make enough sauce for a lb of pasta. Next time I’m doing a batch-and-a-half.