Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 cups (9 ounces) shelled edamame beans
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 5 ounces pecorino, cut into 1/2-inch chunks
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon finely ground black pepper
Directions
In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.
Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.
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By noelsgirl
Palm Beach Gard...
on April 25, 2013
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Terrific! So easy yet so flavorful! Made it yesterday as a "test" before making it for an upcoming party and couldn't stop snacking on it - to test it, of course! It ended up being my dinner and probably will be lunch today; definitely serving it at my party. Did add a little minced red onion just because I had it on hand and love it. Thanks, once again, Giada!
By bcsmith1
Hebron, OH
on March 26, 2013
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WOW - this is great!! I couldn't find pecorino but parmesan seems to work fine. The dish is supposed to be for dinner tomorrow, but I can't see how it can taste any better then than it does now. I can hardly wait to have it then!
By shoushanikmendo...
newburgh, 72
on March 22, 2013
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This was fantastic! The pecorino cheese adds a nice flavor. Will def make it again!!!!
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