Edamame Pasta with Vegetables and Sesame Sprinkle
1/2 head broccoli
10-12 oz. sugar snap peas
10 oz. green beans, cut in half
12 oz. silken tofu
10 oz. edamame, soba, or rice noodles
1/4-1/2 c. Meg's Sesame/Tamari Salad Dressing
2 sheets nori
2 heaping T. sesame seeds
Blanch vegetables until crisp-tender. Cook broccoli in boiled salted water for 3 minutes, add green beans, cook 2 minutes, add snap peas cook 1 minute more. Remove vegetables with a slotted spoon and place in a large serving bowl. Cook pasta according to package directions in same water as vegetables. Drain pasta, make sure to rinse with cold water and add to serving bowl.
While water is boiling and vegetables and pasta are cooking make sesame sprinkle. Tear nori into strips and put in a blender, add a pinch of salt and black pepper. Toast sesame seeds and chili flakes in a dry pan until lightly golden, then tip them into the blender and blend up sprinkle.
Add 1/4 c. dressing to serving bowl and toss with veg and noodles. Cube silken tofu and add to bowl, lightly fold it into noodles so as not to break it apart too much (optionally, serve alongside drizzled with extra dressing).
Divide among four plates, sprinkle with sprinkle and serve with wedges of lime on the side for squeezing.
Serves 4-6 generously. Inspired by Jamie Oliver's Everyday Super Food.
Pasta with Spring Vegetables and Sesame Sprinkle
This cold noodle salad is perfect to serve for a crowd on a hot summer night. Use whatever crisp, green vegetables are in season.