Pasta with Ricotta and Edamame

Ingredients

• 2 cups edamame frozen shelled
• 0.3 cup mint leaves fresh finely chopped
• 1 pound fusilli 
• 0.5 cup parmesan grated
• 15 oz ricotta 
• 6 servings salt and pepper 

Equipment

• bowl
• pot

Directions

1. Stir together ricotta, Parmesan and salt in a large bowl.
2. Bring a large pot of salted water to boil. Cook pasta until just al dente, 11 to 12 minutes (or as package label directs).
3. Add edamame to pot for final 1 minute of pasta cooking time. Reserve 1 cup cooking water and drain pasta and edamame.
4. Add pasta to bowl with cheese mixture along with 1/2 cup cooking water and stir. If mixture is too dry, add more water, 1 Tbsp. at a time, until creamy. Stir in mint, season with salt and pepper and serve immediately.