Lemony Shells with Endamame

Lemony Shells with Endamame
Serves 4

This is both beautiful and delicious - and all done in about 10 minutes.


8 oz med pasta shells
2 c frozen, shelled endamame (soybeans), thawed
Zest and juice of 1 lemon
1 Tbsp extra virgin olive oil
1 oz Pecorino Romano cheese, grated


In deep pot, bring 8 cups water to a boil. Cook pasta, stirring occasionally, 6 minutes. Add endamame and continue cooking until beans are tender and pasta is al dente, another 3 minutes.

Drain, reserving 2 table-spoons of pasta water.

Meanwhile, scrape lemon zest,the thin yellow outer layer and juice into a large bowl. Add reserved pasta water, oil, and three-quarters of the cheese, and mix well.

Add edamame and shells to lemon mixture and toss to coat. Serve in bowls, sprinkled with remaining cheese. If desired, add side salad or steamed spinach.