Fettuccine With Edamame, Mint, And Pecorino

• 8 ounces uncooked fettuccine
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, halved vertically and thinly sliced
• 5 garlic cloves, thinly sliced
• 2 cups frozen shelled edamame (green soybeans)
• 1 cup frozen peas
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 tablespoon unsalted butter
• 6 tablespoons grated fresh pecorino Romano cheese
• 3 tablespoons chopped fresh mint
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2/3 cup cooking liquid.
2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; cook 9 minutes or until lightly browned, stirring occasionally. Stir in garlic; cook 2 minutes or until garlic is lightly browned, stirring occasionally. Stir in edamame and peas; cook 2 minutes or until thoroughly heated. Add pasta, rind, juice, and butter; stir until butter melts. Remove pan from heat; stir in pecorino Romano cheese, mint, salt, and pepper. Stir in reserved 2/3 cup cooking liquid. Serve immediately.
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fettuccine, extravirgin olive oil, onions, garlic, frozen peas, lemon rind, lemon juice, unsalted butter, romano cheese, fresh mint, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/fettuccine-edamame-mint-pecorino (may not work)