1-1/2 cup shelled edamame
1 lb. whole wheat or brown rice linguine
1 large garlic clove
1/2 tsp. salt
1-1/4 cups firmly packed cilantro leaves
1 Tbs. fresh lime juice
1/2 cup olive oil
Put the pasta water on to boil in a large pot.
Cook the edamame in a small saucepan of salted boiling water for 10 minutes, drain.
In a food processor, process the garlic, salt and cilantro until finely minced.
Add the cooked edamame, lime juice and olive oil.
Add 1/2 cup of the hot pasta water to make a smooth sauce.
Toss the sauce with the cooked linguine and serve.
NOTE: I am going to experiment with this recipe and I think it can get better- like adding sauteed vegetables and walnuts or pine nuts would be perfect. But this is a good base recipe to start from.