Farfalle with Edamame


Soybeans, a major harvest crop used for so many things, are something I discovered in America. Once the food of privation in Europe, today they are offered in Japanese restaurants as the amuse-bouche edamame in their salted pods. You can also buy them shelled, fresh or frozen, and they make a good accompaniment to red meat—even pasta, as I learned from a young Asian woman selling them at the market. Curious at always seeing me buy them, she asked one day, “What do you do with them?” She revealed her own favorite way to enjoy them, and it has become one of mine.


12 ounces (4 cups) farfalle
Salt and freshly ground pepper
2 cups shelled edamame
Zest and juice of 1 lemon
2 tablespoons olive oil
3 ounces (about 3⁄4 cup) grated Parmesan
2 tablespoons chopped parsley

Yield: 4 servings


Cook the farfalle in salted water according to package directions and stirring occasionally. In the last 5 minutes of cooking, add the edamame to the pot. Drain, reserving 1⁄3 cup of the pasta water. Place the lemon zest and juice in a large pan over medium heat. Add the reserved pasta water, oil, and 2 ounces (1⁄2 cup) of the cheese. Mix well. Add the edamame and farfalle to the lemon mixture, and toss well to coat. Serve immediately, sprinkled with parsley and the remaining cheese. Season with pepper to taste.