Shelled edamame (fresh soybeans) are available in the frozen food section of many natural foods stores and supermarkets. Whole wheat pasta is especially good in this dish. If you think you’ll be lucky enough to have leftovers for lunch tomorrow, instead of tossing the walnuts into the pasta, sprinkle them on top of each serving.

　　

Ingredients

serves 4 to 6

　　3/4 pound chunky pasta

　　1/4 cup olive oil

　　4 garlic cloves, minced or pressed

　　3 cups bite-sized pieces of broccoli

　　1 cup frozen shelled edamame

　　3/4 teaspoon salt

　　1/4 cup chopped fresh basil, oregano, thyme, or marjoram

　　1 cup chopped toasted walnuts

　　Salt and pepper

　　Grated Parmesan or Pecorino Romano cheese (optional)

　　

Step 1

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

　　

Step 2

Meanwhile, warm 2 tablespoons of the olive oil in a large skillet on low heat. Add the garlic and cook for a few seconds. Add the broccoli with about 1/2 cup of the hot pasta-cooking water, turn the heat to high, and cook for about 2 minutes. Add the edamame, salt, and herbs. Continue to cook until the water evaporates and the broccoli is crisp-tender and bright green, about 5 minutes. Remove from the heat.

　　

Step 3

When the pasta is done, drain it. In a serving bowl, toss the pasta with the vegetable mixture, the remaining 2 tablespoons of olive oil, and the toasted chopped walnuts. Season with salt and pepper. Serve topped with grated cheese if you wish.

　　

Ingredient Note

Step 4

In place of fresh herbs, add about 2 teaspoons of dried herbs to the skillet with the broccoli.

　　

Serving & menu ideas

Step 5

Have some Butterscotch Icebox Cookies (page 279) or a 5-Minute Milkshake (page 281) for dessert.

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.