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Ingredients
- 1 lb. Orechiette, cooked and drained
- 1 1/2 cup Edamame peas, shelled and cooked
- 1/2 cup canola oil
- 1/3 cup rice wine vinegar
- 2 tbsp sesame oil
- 1/2 cup soy sauce
- 2 tbsp white sugar
- 1 tbsp sriracha (optional)
- Toss the pasta with peas.
Directions
- Toss the pasta with peas.
- Whisk together the oil through sriracha and combine with pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 4 servings | |
| Calories 346 | |
| Calories from Fat 301 | 87% |
| Total Fat 34.06g | 43% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 1798mg | 75% |
| Potassium 84mg | 2% |
| Total Carbs 8.91g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 6.92g | 5% |
| Protein 2.0g | 3% |
