Pasta With Ricotta & Edamame - cooking recipe

Ingredients

1 (15 ounce) container ricotta cheese (I use part skim)
1/2 cup grated parmesan cheese
1/2 teaspoon salt
1 lb rotini pasta or 1 lb other short pasta
2 cups frozen shelled edamame
1/3 cup finely chopped basil
1/3 cup chopped sun-dried tomato (not in oil)
salt and pepper

Preparation

Stir ricotta with parmesan and 1/2 teaspoon salt in a large bowl.
Bring large pot of salted water to a boil and cook pasta al dente.
Add edamame to pot for final 3 minute of pasta cooking time.
Reserve 1 cup cooking water before draining pasta & edamame.
Add pasta & edamame to bowl with cheese mixture with 1/2 cup of cooking water (If mixture is too dry, add more of the water 1 tablespoons at a time until creamy).
Stir in basil & sundried tomatoes.
Season with salt & pepper.
Serve immediately.