I love anything edamame, and this was a fresh idea for its use. A sort of modified pesto, sans nuts, but bursting with fresh flavor. I added some grilled chicken, too. This also tasted good for lunch the next day.
Spaghetti with edamame, parsley, garlic, and olive oil (from the NY Times, adapted by me)
1 large garlic clove, finely minced
leaves from 1 bunch parsley
2 tablespoons extra virgin olive oil
1 1/3 cups frozen shelled edamame
3/4 pound spaghetti
1/4 cup grated soy parmesan
1 boneless grilled chicken breast, cut into bite-sized pieces (my addition)
Begin heating a large pot of water for the pasta. Meanwhile, turn on a food processor fitted with the steel blade and drop in the garlic. When it’s chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley to the bowl, and process until finely chopped. With the machine running, drizzle in the olive oil. Transfer the mixture to a large pasta bowl.
When the water in the pot comes to a boil, salt generously, add the edamame and cook five minutes. Remove from the pot with a strainer and place in the bowl with the parsley.
Add the spaghetti to the boiling water, and cook al dente following package instructions. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the parsley and edamame. Drain the pasta, and toss with the parsley mixture. Add soy parmesan and serve. Makes 4 servings.