- 2 leeks , white and pale green parts only
- 1 cup edamame beans
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- Salt and black pepper
- 1/2 cup heavy cream
- 8 ounces dried pappardelle (or other pasta shape)
- 1/2 cup finely grated Parmesan cheese
Remove edamame from plants and wash pods. Bring a small pot of salted water to boil and throw in beans, cooking for about 5 minutes or until tender but not mushy. If you can, save the water for boiling the pasta or bring a new pot to the boil.
Halve the leeks lengthwise then thinly slice them crosswise. Wash them well. Cook the leeks in the oil and butter with 1 tsp salt and 1/2 tsp pepper in a large heavy skillet over medium heat until the leeks are golden, about 6 minutes.
Add the edamame and cream and boil until the liquid is slightly thickened, about 4 minutes.
Boil the pasta in the bean water until al dente. Drain. Toss the pasta with the leek, edamame mixture, Parmesan and season with salt and pepper to taste.