Spaghetti With Edamame, Parsley, Garlic and Olive Oil

(from NY times)

For whatever reason, I've got 2 bags of edamame in the freezer - must have been on a kick! In any event, found this wonderful recipe, which is super easy for weeknight dinners, and tasty to boot. The end result was a glorious green, highly inviting bowl of goodness!

3 large garlic clove, chopped (original recipe called for one, pasha)
1 bunch parsley, roughly chopped
extra virgin olive oil
1 1/3 cups frozen shelled edamame
3/4 lbs whole grain spaghetti
freshly grated Parmesan
I also added a handful of pumpkin seeds to the mix - just because

Heat water for pasta. Meanwhile, make a 'pesto' with the garlic, parsley and oil (and nuts or seeds, if using). Transfer to bowl.

When the water comes to a boil, salt generously, add the edamame and cook five minutes. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the pesto.

Cook pasta - remove approx 1 cup of the cooking water and add half to the pesto. Drain the pasta. At this point, I tossed the pesto into the pasta pot and heated it, tossed in the pasta, and added the remaining pasta water. Serve topped with parm.