FOOD
COOK pasta in a large pot of boiling salted water according to package instructions, adding edamame during the last 4 minutes of cooking.
heat a small skillet over medium-high. Add lemon wedges, cut side down, and cook until well blistered, about 1 minute per side. Transfer to a plate.
FOOD ST YLING BY CHEL SE A ZIMMER; PROP ST YLING BY CL AIRE SPOLLEN
MEANWHILE,
12 oz. gemelli or other short pasta 1 tsp. kosher salt, plus more for cooking pasta
Easy Dinner 1
Edamame pasta salad ACTIVE TIME 15 MINUTES TOTAL TIME 30 MINUTES SERVES 4
Quick Cooking Make Ahead Vegetarian Family Friendly
1 12-oz. bag frozen shelled edamame (about 2 cups) 1 lemon, cut into wedges, seeds removed 6 Tbsp. extra-virgin olive oil, divided 2 Tbsp. sherry vinegar tsp. freshly ground black pepper 5 oz. baby arugula 4 oz. crumbled feta (about 1 cup) cup chopped toasted walnuts
Recipes by Emily Nabors Hall
Photographs by Greg DuPree
2 tablespoons of cooking liquid, drain pasta and edamame; transfer to a large bowl. Toss with 2 tablespoons oil; set aside until cool, 5 to 10 minutes.
RESERVING
together salt, vinegar, pepper, reserved cooking liquid, and remaining 4 tablespoons oil in a small bowl. Add to bowl with pasta and edamame along with arugula, feta, and walnuts; toss well. Squeeze seared lemon wedges over pasta. WHISK
P E R S E RV I N G : 744 CALORIES, 38G FAT (8G SAT.), 25MG CHOL., 6G FIBER, 27G PRO., 76G CARB., 757MG SOD., 5G SUGAR
F E B RUARY 2018 R E A L S I M P L E
115
