Ingredients
Method
- 1
1. Cook pasta according to the directions on the package.
- 2
2. While pasta is cooking, peel the garlic and chop it roughly. Set aside.
- 3
3. Zest the lemons (you could use a fine grater or a lemon zester; my preferred way is to use a vegetable peeler then chop the strips finely with a big knife) and squeeze the juice. Set aside.
- 4
4. Put the edamame in a heat proof bowl or jug and pour over boiling water to defrost them.
- 5
5. Heat the oil in a pot or frying pan on medium heat.
- 6
6. Add the garlic and chilli flakes, and cook for a couple of minutes, stirring constantly. You don’t want the garlic to colour because it will be bitter.
- 7
7. Add the lemon zest and juice, and salt, and remove from the heat.
- 8
8. Drain the pasta and the edamame and put them both in the pot you cooked the pasta in.
- 9
9. Pour over the lovely lemon-y garlicky mix from the other pan.
- 10
10. Stir gently to mix, and check for seasoning.
- 11
11. Serve topped with liberal amounts of Angel Food parmesan.
Notes: You could use other pulses but I like edamame in this dish for its pop of colour. This dish is delicious hot but also works cold, as a pasta salad. We used birds eye chilli flakes which are HOT! If you’ve got milder chilli flakes you may want to increase the amount.
