Source: 12 Best Foods Cookbook
Ingredients
2 cups shelled edamame
8 oz whole wheat linguine
1 Tbs EVOO (divided)
2 cloves garlic (minced)
8 cups coarsley chopped arugula
S&P to taste
2/3 cup freshly grated Parmigiano-Reggiano cheese
Directions
1. Cook the edamame in boiling salted water until they are crisp-tender (about 3 minutes). Remove them to a bowl with a slotted spoon.
2. Add the pasta to the same water and cook according to package directions. Drain the pasta in a colander, drizzle with 1/2 tsp of the oil and set aside.
3. In a large, non stick skillet, heat the remaining oil over medium-high heat. Add the garlic and cook 15 seconds. Mix in the arugula, coating it with the oil and cook until wilted (about 2 minutes). Mix in the edamame and remove the pan from the heat. Add the drained pasta, stirring until it is warmed through and season to taste with S&P.
4. Divide the pasta and vegetables among 4 shallow pasta bowls or dinner plates and top with equal amounts cheese. Serve hot or at room temp.
Ratings and Tips
4 out of 5, excellent dish although not very flavorful, adding some fresh lemon rind would be a nice accent, I used a mix of arugula and spinach because that was all that was available in the store, I also used generous amounts of garlic (about 4 cloves), Romano cheese instead of Parmesan was also a good choice b/c it is a little more flavorful (in my opinion)
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