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Fusilli with edamame and cherry tomatoes


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For 6 people
500 g chickpea flour fusilli pasta 
300 g fresh or frozen edamame
500 g cherry tomatoes
extra virgin olive oil


Cook the pasta in boiling salted water for the time indicated on the package.
Meanwhile, cut the tomatoes in half or into four parts.
Blanch the edamame for few minutes and drain.
Heat a little oil in a pan and sauté quickly the edamame.
Add the tomatoes and let them on the flame a few minutes, until they start to wilt, but they become too soft.
Add salt and stir gently.
Drain the pasta cooked al dente, toss and serve with extra virgin olive oil.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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