Lemon-ricotta-pasta with edamame and dried cranberries
fine grater, pot, sieve
- 1 lemon
- fine grater
Grate the lemon peal and zest half of the lemon.
- 200 g whole-wheat spaghetti
Stir the spaghetti into a pot of salted boiling water and cook until only still 5min of cooking time remain.
- 80 g edamame beans (frozen)
Throw in the edamame and cook for those remaining 5min.
Now drain the pasta and edamame saving some of the pasta water.
- 2 tbsp dried cranberries
- 100 g ricotta cheese
- salt and pepper
Add the lemon juice and peal to the drained pasta and edamame. Stir in the ricotta, salt and pepper, dried cranberries and add pasta water until nice and creamy. Voilà!