Lemon Chorizo Pasta with Edamame

Instructions

1. Prepare Ingredients

   5 min hands-on10 min waiting

   • Bring a large pot of salted water to a boil.
   • Finely dice the onion, mince the garlic, zest and juice the lemon. Set aside.
   • Trim the ends of the edamame pods and cut into 2-inch pieces if needed.

2. Cook Pasta

   1 min hands-on8 min waiting

   • Add the whole-grain pasta to boiling water and cook for 2 minutes less than package instructions for al dente texture. Stir occasionally.

3. Sauté Aromatics

   7 min hands-on

   • Heat a large skillet over medium-low heat.
   • Add diced onion and chorizo. Render the fat from chorizo, stirring occasionally, keeping onion soft and translucent.
   • Add minced garlic, lemon zest, and tomato sauce. Stir and cook for 2–3 minutes.

4. Create Sauce

   1 min hands-on

   • Ladle about one-third of a cup of pasta cooking water into the skillet. Stir to create a light sauce. Remove garlic clove if desired. Turn off heat temporarily.

5. Blanch Edamame

   2 min waiting

   • When pasta is 2 minutes from done, add edamame to boiling pasta water. Cook together for remaining 2 minutes.

6. Combine Pasta and Sauce

   2 min hands-on

   • Drain pasta and edamame, reserving about one cup of cooking water.
   • Transfer pasta and edamame to skillet with chorizo mixture. Return skillet to medium heat.

7. Finish Dish

   2 min hands-on

   • Tear fresh basil leaves into skillet. Add lemon juice and toss to combine. Gradually add reserved pasta water to create a silky sauce.
   • Season with salt and black pepper. Adjust with more lemon juice, salt, or pepper if needed.

8. Serve and Garnish

   2 min hands-on

   • Divide pasta into serving bowls. Top with grated Parmesan, a pinch of black pepper, and a drizzle of olive oil.
   • Cooking tips:
   • Use a high-quality chorizo for a smoky, spicy depth.
   • Do not overcook the edamame; it should remain slightly firm.
   • Consider adding soy sauce or anchovy paste for enhanced umami flavor.
   • For a creamier finish, stir in a small knob of butter or a splash of heavy cream.
   • Serve immediately for the best flavor and texture, as the sauce will thicken as it sits.