Fettuccine with Edamame, Mint, and Pecorino

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 cups edamame green frozen shelled ( soybeans)
• 8 ounces fettuccine barilla uncooked
• 3 tablespoons mint leaves fresh chopped
• 5  garlic cloves thinly sliced
• 2 tablespoons juice of lemon fresh
• 1 tablespoon lemon rind grated
• 2 tablespoons olive oil extra-virgin
• 2 medium onions halved thinly sliced
• 1 cup peas frozen
• 6 tablespoons pecorino romano cheese fresh grated
• 0.3 teaspoon salt 
• 1 tablespoon butter unsalted

Equipment

• bowl
• frying pan
• colander

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
3. Heat a large nonstick skillet over medium-high heat.
4. Add oil; swirl to coat.
5. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Stir in garlic; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in edamame and peas; cook 2 minutes or until thoroughly heated.
6. Add pasta, rind, juice, and butter; stir until butter melts.
7. Remove pan from heat; stir in pecorino Romano cheese, mint, salt, and pepper. Stir in reserved 2/3 cup cooking liquid.
8. Serve immediately.