Pasta with Broccoli, Edamame & Walnuts

• 3/4 pound chunky pasta
• 1/4 cup olive oil
• 4 garlic cloves, minced or pressed
• 3 cups bite-sized pieces of broccoli
• 1 cup frozen shelled edamame
• 3/4 teaspoon salt
• 1/4 cup chopped fresh basil, oregano, thyme, or marjoram
• 1 cup chopped toasted walnuts
• Salt and pepper
• Grated Parmesan or Pecorino Romano cheese (optional)

1. Bring a large covered pot of salted water to a boil.
2. Add the pasta and cook until al dente.
3. Meanwhile, warm 2 tablespoons of the olive oil in a large skillet on low heat.
4. Add the garlic and cook for a few seconds.
5. Add the broccoli with about 1/2 cup of the hot pasta-cooking water, turn the heat to high, and cook for about 2 minutes.
6. Add the edamame, salt, and herbs.
7. Continue to cook until the water evaporates and the broccoli is crisp-tender and bright green, about 5 minutes.
8. Remove from the heat.
9. When the pasta is done, drain it.
10. In a serving bowl, toss the pasta with the vegetable mixture, the remaining 2 tablespoons of olive oil, and the toasted chopped walnuts.
11. Season with salt and pepper.
12. Serve topped with grated cheese if you wish.
13. In place of fresh herbs, add about 2 teaspoons of dried herbs to the skillet with the broccoli.
14. Have some Butterscotch Icebox Cookies (page 279) or a 5-Minute Milkshake (page 281) for dessert.

pasta, olive oil, garlic, bitesized pieces, edamame, salt, fresh basil, walnuts, salt, parmesan

Taken from www.epicurious.com/recipes/food/views/pasta-with-broccoli-edamame-walnuts-376523 (may not work)