While out shopping some weeks back, I came across this Easter pasta and could not resist bringing it home. It came in a 12 ounce package of pasta shaped into bunnies, carrots, and Easter eggs. Some were colored with spinach and beetroot. It is a fun pasta to prepare for the Easter weekend.
I think the kids will love this pasta in a mac and cheese. It would also make a lovely salad with your choice of sauce, vegetables, and fruits. I made it simple by using egg-shaped edamame to give it a pop of color with a garlic and olive oil dressing. I added some red pepper flakes for a little heat.
This pasta can be purchased on-line at Plentiful Pantry.
Look at those cute shapes!
- 12 oz Easter pasta or any small pasta of choice
- 1 cup frozen shelled edamame
- ½ cup fresh basil, thinly sliced
- ¼ cup extra virgin olive oil
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- 1 tsp lemon pepper
- Bring a large pot of water to boil. Add a little salt. Boil edamame for 3 to 4 minutes. Remove and place in a large bowl. Boil pasta in the same pot for 5 to 7 minutes or according to packaging instructions. Drain and place pasta in bowl with edamame.
- In a small fry pan, heat olive oil. Add garlic and red pepper flakes. Fry until garlic is translucent, about 2 minutes. Remove and pour onto pasta. Add basil, lemon pepper, and salt. Toss until well combined. Serve immediately.
HAVE A GOOD FRIDAY AND A HAPPY EASTER! 8)