Shelled Edamame, Roasted Pepper Pasta

1½ cups shelled edamame

1 pound egg fettuccine

1 red bell pepper

6 cloves of garlic, sliced small

1 bunch salad greens, cleaned and trimmed

¼ to 1/3 pound ricotta salata fresca, crumbled

3 tablespoons olive oil

1/3 cup white wine or vegetable stock

Lemon wedge to garnish

Salt and pepper to taste

¼ cup fresh basil, chopped

Boil edamame in salted water for 5 minutes, drain. Rinse with cold water and set aside.

Heat oven to 400 degrees. Roast pepper until golden brown, about 30 minutes, turning once. Put in brown paper bag and let sweat for 5 minutes. Peel, seed and cut into strips; set aside.

Bring large pot of water to boil for pasta. When pasta is ready to cook, start the vegetables.

Heat olive oil in a skillet and add garlic; cook until lightly browned. Add edamame, peppers, salad greens and wine. Cover and cook a few minutes until greens begin to wilt (about 4 minutes). Season with salt and pepper.

Mix cooked pasta and vegetables. Toss in cheese and fresh basil.

Serves four.

Soyfoods Association of North America