Food & Drinks

Cassidy in the Kitchen: Bravo NZ host Cassidy Morris’ edamame and mung bean pasta

Try Cassidy's healthy twist on a pasta fave.
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Edamame and mung bean pasta might not sound irresistibly delicious, but I promise you’ll be pleasantly surprised, and it’s actually even better the next day!

I love it because it allows you to enjoy the moreish goodness of pasta without feeling weighted with carbohydrates, and also because it’s supremely versatile – you can add whatever you like.

I used smoked chicken, but you could try it as a spag-bol or switch it up into a summer pasta with smoked salmon. You can find edamame and mung bean pasta in the health food section at selected supermarkets.

Chicken Pesto Pasta

Serves: 4

Preparation: 15 minutes

Cooking: 20 minutes

  • 1/2 cup mushrooms (optional)

  • 4 asparagus spears (optional)

  • 8 cups water

  • 1 cup edamame and mung bean pasta

  • 1 small breast smoked chicken

  • 11/2 tablespoons olive oil

  • 1 cup spinach

  • 3 tablespoons pesto

  • 1 handful basil (for garnish)

1. Cut up mushrooms and asparagus to your preferred size (if including) and pan fry until cooked.

2. Boil water in a large saucepan and add the edamame and mung bean pasta along with a dash of salt and oil. It should only take 5-8 minutes to cook, but check the packet instructions to be sure.

3. Remove the skin from the pre-prepared smoked chicken and slice it into small pieces. I prefer the chicken cold but heat it if you prefer.

4. Sieve the cooked pasta to drain the water, then place it in a bowl with

the olive oil so it doesn’t stick together.

5. Mix all remaining ingredients into the pasta and add the basil to garnish.

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