Whole-Grain Spaghetti with Edamame, Parsley and Garlic
Adapted from Recipes for Health by Martha Rose Shulman
1-2 (or more to taste) large garlic cloves
Leaves from 1 bunch parsley, washed and dried
2 tablespoons good olive oil
½ teaspoon crushed red pepper
½ cup freshly grated Parmesan, plus more to taste
¾ pound whole-grain spaghetti
2 cups frozen shelled edamame or frozen peas
2 tablespoons unsalted butter
Freshly crushed black pepper, to taste
1. Begin heating a large pot of salted water for the pasta. Meanwhile, put the garlic in the bowl of a food processor fitted with the metal blade and process until finely minced. Scrape down the sides of the bowl and add the parsley, olive oil, crushed red pepper, and Parmesan. Turn the processor on until the parsley is finely chopped. Scrape down the sides of the bowl and set aside.
2. When the water in the pot comes to a boil, add the pasta and cook to the al dente instructions as according to the package. Add the edamame into the cooking pasta during the last 4 minutes of cooking time. Cook until the pasta is al dente and the edamame is heated through and still retains a brilliant green color and crunch. Drain the pasta, reserving ½ cup of coking liquid. Return the pasta and the liquid to the pot. Add the butter and the parsley mixture, tossing until combined. Sprinkle with more Parmesan and black pepper, to taste.