Fusion · easy
Edamame Spaghetti Aglio e Olio
Garlic, chili, and olive oil over high-protein strands.
Steps
- 01
Gently cook garlic in olive oil with chili until pale gold—never burnt.
~5 min
- 02
Cook edamame pasta al dente. Transfer to the oil with pasta water and toss until emulsified.
~9 min
- 03
Finish with parsley and lemon zest. Serve hot.
~1 min
Tips
- Low heat is everything—bitter garlic ruins the dish.
- Emulsify with starchy water for a silky coat, not an oil slick.