SPICY KALE AND EDAMAME PROTEIN+® PENNE WITH MISO-TAHINI SAUCE

INGREDIENTS

• 3 lbs Barilla Protein+® Penne Pasta
• 6 cloves fresh garlic, minced
• 0.75 cup extra virgin olive oil
• 1.5 cup onions, small dice
• 12 oz kale, stemmed and torn or chopped
• 1.5 lbs edamame, shelled (thawed if frozen)

For the Miso-Tahini Sauce:

• 1.5 cup tahini
• 6 Tbsp white miso paste
• 0.75 cup rice vinegar
• 0.75 cup soy sauce
• Salt and pepper, to taste
• 3 cup vegetable broth

For the Breadcrumbs:

• 1.5 cup Panko breadcrumbs
• 1 tsp chili flakes
• 1 Tbsp lemon zest
• 1.5 Tbsp seasame seeds
• 3 Tbsp extra virgin olive oil

PREPARATION

For the Breadcrumbs:

1. 1.In a large bowl, mix panko breadcrumbs with chili flakes, lemon zest, sesame seeds, and remaining ¾ cup olive oil. Season lightly with salt and pepper. Spread on sheet pans; bake at 400°F convection for 8–10 min, stirring occasionally until golden and crispy.

For the Pasta:

1. 2.Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 3 cups pasta water. Drain and hold warm.
2. 3.In a tilt skillet, heat ¾ cup olive oil over medium heat. Add garlic and sauté until lightly golden. Add onions; cook until translucent. Stir in chopped kale; cook until wilted (about 3–5 minutes). Add edamame and toss to combine.

For the Sauce:

1. 4.In a mixing bowl, whisk together tahini, miso paste, rice vinegar, soy sauce, and vegetable broth. Add reserved pasta cooking water as needed to reach desired sauce consistency; until smooth and pourable. Set aside.

Assembly and Service:

1. 5.Add cooked pasta and miso-tahini sauce to the kale-edamame mixture. Toss well to coat evenly.
2. 6.Transfer pasta to serving pans. Top with toasted breadcrumb mixture.