Edamame Vegetable Pasta

As you can tell, I don't branch out much. Here is another pasta dish I made to bring for lunches the rest of this week. It turned out well last night and was really good as lunch today, too! Next time I may add more lemon juice, but other than that, delish!

I couldn't find ricotta salata, so I just used feta. How can you go wrong with feta? Duh. You can't!

Edamame Vegetable Pasta
Martha Stewart

1 cup frozen, shelled edamame
10 ounces asparagus, cut into 1 1/2 inch pieces
1 lb. whole wheat pasta
2 tablespoons plus 2 teaspoons olive oil
1 shallot, finely chopped
1/3 cup dry white wine
Finely grated zest of lemon, plus 3 tablespoons fresh lemon juice
2 1/2 teaspoons course salt
2 cups baby arugula
6 oz. grape tomatoes
Feta cheese
2 tablespoons chopped chives

Cook edamame and asparagus in boiling water until just tender, 3 to 4 minutes. Drain, and set aside.

Bring a large pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 1 cup cooking liquid; set aside.

Heat 2 teaspoons oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, about 4 minutes. Add wine; bring mixture to a boil. Cook until liquid is reduced by half. Add lemon juice, edamame, asparagus, pasta, and 1 cup reserved liquid; sprinkle with 1 teaspoon salt. Toss well. Add arugula and tomatoes; toss. Top with ricotta salata and chives. Drizzle with remaining 2 tablespoons oil; sprinkle with lemon zest and 1 1/2 teaspoons salt, and season with pepper.