Ingredients
1 cup frozen shelled edamame
10 ounces asparagus, trimmed and cut into 2 1/2-inch pieces
1 pound whole-wheat shell-shaped pasta (such as chiocciole)
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 shallot, finely chopped
1/3 cup dry white wine
Finely grated zest of lemon, plus 3 tablespoons fresh lemon juice (1 lemon total)
2 1/2 teaspoons coarse salt
2 cups baby arugula (about 1 ounce)
6 ounces yellow grape tomatoes (or other baby tomatoes), halved (about 1 cup)
2 tablespoons freshly grated ricotta salata
2 tablespoons chopped fresh chives
Freshly ground pepper
Preparation
Cook edamame and asparagus in boiling water until just tender, 3 to 4 minutes. Drain, and set aside.
Bring a large pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 1 cup cooking liquid; set aside.
Heat 2 teaspoons oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, about 4 minutes. Add wine; bring mixture to a boil. Cook until liquid is reduced by half. Add lemon juice, edamame, asparagus, pasta, and 1 cup reserved liquid; sprinkle with 1 teaspoon salt. Toss well. Add arugula and tomatoes; toss. Top with ricotta salata and chives. Drizzle with remaining 2 tablespoons oil; sprinkle with lemon zest and 1 1/2 teaspoons salt, and season with pepper.
