Lemon-ricotta-pasta with edamame and dried cranberries

Step 1/5

• 1 lemon

• fine grater

Grate the lemon peal and zest half of the lemon.

Step 2/5

• 200 g whole-wheat spaghetti

• pot

Stir the spaghetti into a pot of salted boiling water and cook until only still 5min of cooking time remain.

Step 3/5

• 80 g edamame beans (frozen)

Throw in the edamame and cook for those remaining 5min.

Step 4/5

• sieve

Now drain the pasta and edamame saving some of the pasta water.