Organic Edamame Pasta

Heat large pan over medium/high heat. Add the EVOO and 1 tablespoon of butter and heat through. Add the onion, carrot, and a pinch of salt. Cook for 5-7 minutes until veggies begin to soften. Add the garlic and cook for another minute. Add the turkey meat, salt, pepper, paprika, cinnamon, and oregano, and cook until meat is no longer pink, about 6-8 minutes. Add the tomato paste and stir to combine. Add the crushed tomatoes, 1 teaspoon of salt, parsley, and bay leaves, and simmer for 30 minutes, stirring occasionally. Meanwhile, make the pasta. Bring a large pot of water to a boil. Once boiling, add 2 tablespoons of salt to the boiling water. Cook Seapoint Farms Organic Fettuccine according to the package and set aside once it is prepared In the last few minutes of cooking the sauce, remove and discard the bay leaves. Add one tablespoon of butter and stir until melted. Turn off the heat and add the parmesan cheese, stirring to combine. Add cooked Seapoint Farms Organic Fettuccine directly into the pan with the sauce, tossing to coat. Serve immediately with extra parmesan cheese if desired.

Bring a large pot of salted water to a boil. Turn off heat and add Seapoint Farms Organic Edamame Fettuccini and cover for 4-5 minutes. Drain pasta and set aside. Meanwhile, whisk the EVOO, Parmesan, and lemon juice in a large bowl to blend. Toss the pasta with the lemon/olive oil sauce and tomato halves; season with salt and pepper. Garnish with lemon zest and chopped basil.

Bring a large pot of salted water to a boil. Turn off heat and add Seapoint Farms Organic Edamame Spaghetti and cover pot for 3-4 minutes. Drain pasta and set aside. Combine the basil, pine nuts, garlic, and EVOO in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again, set aside. In a skillet add EVOO and sauté the tomatoes and pepper flakes for 2-3 minutes. Add the prepared pesto and cooked Edamame Spaghetti and toss until coated. Taste for salt and pepper, and add a drizzle of oil, if you like.