Ingredients
2 Cups (8 oz.) dry wagon wheel or rotelle pasta
1 Cup frozen edamame (shelled soybeans)
1 Can (12 fl. oz.) Nestlé® Carnation® Evaporated Milk
2 Cups (8-oz. pkg.) shredded Monterey Jack and cheddar cheese blend or other cheese blend
1/2 Tsp. garlic powder
1/2 Tsp. ground black pepper
1/2 Cup cherry or grape tomatoes, cut in half
Directions
Prepare pasta according to package directions, adding edamame to boiling pasta water for last 2 minutes of cooking time; drain.
Meanwhile, combine evaporated milk, cheese, garlic powder, and black pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
Add pasta and edamame to cheese sauce; stir until combined. Add tomatoes; stir gently until combined.
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