Broccoli Walnut Pasta
¾ lb. penne pasta
2 TBSP olive oil
1 large onion, sliced
5 cloves of garlic, minced
3 to 5 cups broccoli florets
1 ½ cups frozen edamame, thawed
3/4 tsp salt
1/4 cup fresh basil
1 cup chopped, toasted walnuts
Grated parmesan cheese--or gorgonzola (we were out of parmesan tonight so we used gorgonzola instead, and it was equally as tasty)
1) Cook pasta according to directions on the box.
2) In the meantime, sauté the onion in olive oil over medium heat for 3-4 minutes. Add garlic, broccoli, edamame, salt, and ½ cup of water. Cook on low-medium heat until the water is gone. Toss with pasta, basil, walnuts, and cheese.
3) Enjoy with a small tossed salad and toasted baguette (better yet, make a quick tomato bruschetta by mixing chopped, fresh tomatoes, minced garlic, balsamic vinegar, olive oil, and fresh basil. Top baguette slices with tomato mixture, broil for 5 minutes in the oven, and top with grated parmesan).