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Leek-Edamame Pappardelle

Author Adapted from "The Farm" by Ian Knauer


  • 2 leeks , white and pale green parts only
  • 1 cup edamame beans
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • Salt and black pepper
  • 1/2 cup heavy cream
  • 8 ounces dried pappardelle (or other pasta shape)
  • 1/2 cup finely grated Parmesan cheese


  1. Remove edamame from plants and wash pods. Bring a small pot of salted water to boil and throw in beans, cooking for about 5 minutes or until tender but not mushy. If you can, save the water for boiling the pasta or bring a new pot to the boil.
  2. Halve the leeks lengthwise then thinly slice them crosswise. Wash them well. Cook the leeks in the oil and butter with 1 tsp salt and 1/2 tsp pepper in a large heavy skillet over medium heat until the leeks are golden, about 6 minutes.
  3. Add the edamame and cream and boil until the liquid is slightly thickened, about 4 minutes.
  4. Boil the pasta in the bean water until al dente. Drain. Toss the pasta with the leek, edamame mixture, Parmesan and season with salt and pepper to taste.