1 head Garlic*, skin attached
2 teaspoons Soybean oil
230g Linguini, fresh or dry
2 tablespoons Soybean oil
3 tablespoons Shallots, minced
½ cup OWRC Chardonnay
½ cup Chicken or vegetable broth
2 cups (2 medium) Tomatoes, seeded and diced
1 cup Edamame (Whole Green Soybeans), shelled and cooked
½ cup Pine nuts, toasted
¼ cup Basil**, fresh, chopped
¼ cup Parmesan, grated


Preheat oven to 200°C. Cut pointed top off garlic head, leaving cloves intact, and place on square of aluminum foil. Drizzle 2 teaspoons oil over cloves. Seal foil around garlic and bake at 200°C for 30 to 40 minutes or until cloves are soft; cool. Squeeze paste from cloves, mash and set aside.

Prepare linguini as directed on package; drain and set aside.
Heat 2 tablespoons oil in medium saucepan. Add shallots and garlic paste. Sauté until shallots are translucent, stirring occasionally.

Add wine and chicken broth, bring to boil and simmer until reduced in half.
Add tomatoes and edamame. Cook 1 minute until warmed, stirring gently. Stir-in pine nuts and basil. Remove from heat; add salt and pepper to taste. Spoon over linguini and sprinkle with Parmesan. Makes 4 servings.

* May substitute ¼ teaspoon garlic powder for the clove of garlic, if desired. Add garlic powder with the chicken broth.
** May substitute 1 tablespoon dried basil for fresh basil, if desired.

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