Beetroot / Coriander / Edamame / Goat's Cheese / Lemon / Light Meals / Main Course / Meals + Courses / Pasta

Smashed Edamame + Baby Beet Orecchiette

As the weather starts to warm up I turn to simple, clean flavours to power me through the day. The fabulous thing about this recipe is that it is as delicious served cold as it is served right away. This means it makes for the perfect packed lunch. Beets and edamame (soy) beans are packed full nutritional goodness and the orecchiette will fuel you up and help to keep blood-glucose levels on an even keel – bye, bye afternoon sugar cravings. Simply toss everything together, find a nice spot in the sunshine and enjoy.

Smashed Edamame + Baby Beet Orecchiette


400g dried orecchiette pasta

½ cups (approx. 180g) frozen edamame beans, thawed

2 spring onions, green and white parts chopped

1 lemon

1 large handful fresh coriander

2 tbsp olive oil

1 tbsp goat’s cheese

1 large bunch of baby beetroots, tops removed, peeled

2 cups baby leaves, such as spinach or chard

½ cup finely chopped bread crumbs*

Olive oil

Sea salt

Freshly ground black pepper

Fresh rocket, to garnish



*Homemade breadcrumbs are best for this recipe. To make, simply take a 2 slices of day old bread and place in the bowl of a food processor, whiz until finely chopped. Alternatively, you can tear the bread by hand for a more rustic look.

Smashed Edamame + Baby Beet Orecchiette

Preheat oven to 200C

Place baby beets in a roasting dish, drizzle with olive oil, season with salt and pepper, pop into the oven to roast for 25-30 minutes, until tender and cooked through. Set aside to cool before slicing in half.

Cook orecchiette in boiling salted water until pasta is al dente. Drain and keep warm.

Using a mortar and pestle, pound the thawed beans, spring onion, coriander, goat’s cheese, the juice of ½ a lemon, and a little black pepper until well mashed together. Taste and adjust seasoning and amount of lemon juice to your liking.

Smashed Edamame + Baby Beet Orecchiette

For the breadcrumbs, heat a little olive oil in a pan over high heat. Add breadcrumbs and fry until golden and crisp. Transfer to a piece of kitchen towel. In the same pan wilt the baby leaves with a splash of water.

Squeeze the remaining lemon over the drained pasta along with a scant drizzle of olive oil. Toss to coat.

When ready to serve, divide pasta between serving plates or bowls. Top with smashed edamame, wilted leaves, beets and a crumbling of goat’s cheese and breadcrumbs to finish. For a final flourish, garnish with rocket or baby herbs and finely grated lemon zest. Serve.

Serves 4

Smashed Edamame + Baby Beet Orecchiette

9 thoughts on “Smashed Edamame + Baby Beet Orecchiette

  1. What a gorgeous recipe Kate. So much goodness… nutrition, colour, texture, deliciousness! A perfect light meal for the change of seasons. Such a nice photoshoot too. Love that bowl! It’s beautiful x

  2. Very pretty, as always Kate. I do a smash up like this of broad beans, one of my favourite things ever. I wonder if you could make this with a bit more sauce to it though, so that you make the most out of using orecchiette. It’s a wonderful pasta shape that is essentially like a miniature bowl, enhanced with ridges even – perfect for holding things! They’re traditionally used with vegetables (like this) but a bit of sauciness is created with olive oil and enough water from cooking the pasta to create an emulsion that means the veggies and flavour sticks to and fill up each and every piece of pasta. It’s too clever not to take advantage of! 😉

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s