Even if you love to cook or bake, in these hot and humid summer days, the last you want to do is stand near a stove all day. This is the time to get a little creative to minimize sweating it out in the kitchen. Here is a delicious, simple dish that can be made for a summer pool party, a last minute potluck dish or for a small gathering for watch pre-season football…those days will be here sooner than you think. For those who have never used espresso, trust me it adds a nice rich flavor to this and other dishes I have made. For this dish I would wait until the end to add the salt since the parmesan cheese and bacon combined already have enough salt content. Enjoy!
1 Box of macaroni
1 bag of frozen Edamame
1 1/2 cups of milk
1 tablespoon of cornstarch
1/2 tsp of coriander
1 tsp of paprika
1 tablespoon of espresso
1 tablespoon of soy sauce
1/4 cup of olive oil
1 package of bacon cooked and cut into small pieces
2/3 cup of either grated or shaved parmesan cheese
Salt to taste
Cook the bacon in a skillet until crispy. Place on a plate with a paper towel to absorb the fat and cut it into small pieces after its cooled a bit.
Bring a large covered saucepot of salted water to a boil. Add the Macaroni and cook for 7 minutes or until al dente. Drain the water and put in back in the pot.
In another pot cook frozen edamame for 5 minutes or until it’s slightly firm to the bite and drain and add it to the pasta.
In a measuring cup or bowl, whisk the cornstarch into the milk. Then whisk in the coriander, paprika, espresso, olive oil and soy sauce. Add to a skillet whisking frequently and boil 2 minutes, stirring constantly to prevent it from burning. Remove the skillet from the heat and whisk in the Parmesan.
Add the sauce and bacon to the pasta and edamame and stir until combined. If needed add some salt to taste.