2 cups (8 oz.) dry wagon wheel or rotelle pasta
1 cup frozen shelled 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 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup cherry or grape tomatoes, cut in half

COOK 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.

TIPS: Look for edamame in the frozen food or organic section of your local store. Frozen peas can be used in place of edamame.

Estimated Times: Preparation - 5 minutes; Cooking - 15 minutes.

Yields 4 servings.

© 2010 and ®/™ Société des Produits Nestlé S.A., Vevey, Switzerland, used with permission.

Submitted by: Carnation® Milks