2 PEA AND EDAMAME PASTA
Cook pasta until al dente according to package instructions and reserve about ½ a cup of cooking water, then drain the pasta. In a warmed serving bowl, mix pesto and enough reserved cooking water to form a thin sauce, add the pasta and toss. Top with fresh cherry tomatoes and a few shavings of cheese and serve.
machemag.com ď‚&#x; SUMMER 2011
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