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“I found this on LAist.com written by Elise Thompson. I adapted it a bit to fit my tastes.”
READY IN:
22mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot of boiling water, cook pasta according to package directions. During the last few minutes add the edamame.
  2. In a blender or food processor, combine pine nuts, basil, parsley, garlic, wine, bell pepper and salt with 1/2 cup olive oil. Blend.
  3. In a medium pan, saute the mushrooms in 2 tablespoons of olive oil until they begin to change color to a light tan, about 4 minutes.
  4. Toss everything together in a big bowl and refrigerate.

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