Ingredients

The following ingredients have 4 Servings
  • 1 head of garlic
  • 2 bunches of parsley, thoroughly washed ( about 2 packed cups)
  • 3 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1/8 tsp red pepper flakes
  • 1/2 tsp - 1 tsp salt to taste
  • 3 ears of corn, with the husk
  • 2 1/2 dozen large on the vine cocktail tomatoes
  • 8oz Explore Cuisine Edamame Fettucine
  • 1 tsp olive oil
  • 3 tbsp raw pinenuts

Instruction

  • Preheat the oven to 400F. Line a baking sheet with parchment paper and arrange the corn and tomatoes on it
  •  Cut the bottom of the head of garlic, wrap it in aluminum foil and place it on the baking sheet.  Bake it for 30 minutes, along with the tomatoes and corn. Remove the tray from the oven and let everything cool
  • Combine all the chimichurri ingredients (including the roasted garlic) in a food processor and pulse until smooth
  • Cook the edamame pasta following the package instructions. Drain well and set aside in a large bowl.
  • Heat the olive oil in a small pan over medium heat. Add the pine nuts and cook for 2-3 minutes until golden brown, stirring constantly (watch them carefully since they burn easily). Set aside
  • Remove the husk from the corn and using a sharp knife, cut the corn kernels off the cob and place them in the bowl with the pasta. Roughly chop 2 dozen of tomatoes (let the other 1/2 dozen whole) and add them to the bowl with the corn, make sure you include the juice. Add the chimichurri sauce and toss it all together. Add pine nuts and adjust with salt and pepper to taste.  
  • You can heat everything is a skillet if desired.