Edamame Shrimp Pasta

While shopping at Whole Foods this week, hungry and needing something quick for dinner, I came across a package of edamame that were shelled and vacuum-packed in the refrigerated section.  I instantly knew what to make for dinner.  

It's pretty darn good if I say so myself.  

You'll need:                

12 oz edamame

3 large garlic cloves

2 TBS lemon juice

1 tsp lemon zest

2 TBS chopped parsley

2 TBS blanched almonds

1/2 cups good olive oil, plus 2 tsps

1 cup reserved pasta water
1/2 cup grated Asiago or Romano cheese
1/4 tsp cayenne
1/2 tsp red pepper flakes
1/2 pound peeled and deveined shrimp
1/2 pound of bow tie pasta
salt & pepper to taste

Cook 1/2 pound of bow-tie pasta according to package directions, about 10 to 12 minutes. Drain well.

Meanwhile, make the pesto by using a food processor.  Use the food processor to grind the cheese.  Add the the cheese to a small bowl and set aside.  Then add edamame, 2 garlic cloves, lemon juice, zest, parsley, almonds, olive oil, half of the pasta water, cayenne, salt and pepper.

Blend until smooth.  Add cheese and pulse.  

Mince remaining garlic clove and add 2 tsp of olive oil in a skillet.  Add shrimp and salt and pepper to taste.  Sautee' until pink and curled.    

In a large bowl add pesto, hot pasta, and shrimp.  Toss.  Add additional pasta water if needed.  

Garnish with parsley stems and additional grated cheese.  Enjoy.