Spaghetti With Edamame, Parsley, Garlic And Olive Oil - cooking recipe

Ingredients

1 large garlic clove, finely minced (more to taste)
1 bunch fresh parsley leaves
2 tablespoons extra virgin olive oil
1 1/3 cups frozen shelled edamame, preferably organic or 1 1/3 cups frozen peas
1 lb whole grain spaghetti
1/4 cup freshly grated parmesan cheese (optional)

Preparation

1. Begin heating a large pot of water for the pasta. Meanwhile, turn on a food processor fitted with the steel blade, and drop in the garlic. When it's chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley to the bowl, and process until finely chopped. With the machine running, drizzle in the olive oil. Transfer the mixture to a large pasta bowl. (You can also use a mini-chop for this task.)
2. When the water in the pot comes to a boil, salt generously, add the edamame or peas and cook five minutes. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the parsley.
3. Add the spaghetti to the boiling water, and cook al dente following the timing instructions on the package. Checking for doneness about a minute before the stated cooking time. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the herbs and edamame or peas. Drain the pasta, and toss with the mixture in the bowl. Add Parmesan if desired, and serve.