Pasta, edamame, lemon and parmesan. So simple, yet tasty and quite satisfying. What more is there to say?
Except…look at my beautiful edamame harvest! 
Pasta with Edamame
Slightly adapted from French Women Don’t Get Fat (Farfalle with Edamame)
1 lb farfalle or other pasta
Kosher salt & freshly ground black pepper
1 lb shelled edamame (from the garden or frozen)
Zest & juice of 1 lemon
2 Tbsp olive oil
1 cup grated parmesan
Directions
Cook the pasta in salted water according to package directions. In the last 5 minutes of cooking time, add the edamame. 
Reserve 1/3 of the pasta water and drain.
Place the lemon zest and juice in a large skillet over medium heat. Add the reserved pasta water, oil and 1/2 cup of the cheese. Mix well.
Add the edamame and farfalle to the lemon mixture, and toss well to coat.
Serve immediately, sprinkled with remaining cheese. Season with pepper to taste. Serves 6.
