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.

Step 5/ 5

• 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!