Running on Empty

This week I agreed to participate in a race with a few coworkers. I'm not quite sure why. I hate running. (It's not until June so I can still get out of it.) But I'm also bored at the gym so it will give me something to focus on other than whether or not to use the elliptical machine before or after the stairmaster or how many minutes are left in my body conditioning class.

I ramped up my treadmill mileage this weekend in anticipation of running an actual race (eventually!), so figured a little pasta post workout was acceptable, particularly with some added protein packed edamame. (The race is only 3.5 miles so I probably don't need to start an actual running routine now or my fictional need for carb consumption, but it amped up my workout so...whatever works!) I stumbled across this particular recipe in the Recipes for Health section of The New York Times (of course). It was touted as a cheap pantry meal (which it is) so if you feel like you've been spending too much money going out lately (like me!) this is for you.

Since I added the hot pepper flakes, I thought a little richness would balance the heat so I added a bit of goat cheese. (I didn't realize that until after I took the photo and finally tasted it.) Hopefully I don't keep coming up with excuses to make pasta with cheese or this race might be an even bigger mistake than I originally thought...

Pasta with Parsley and Edamame
(Adapted from Martha Rose Shulman)

1 large garlic clove
Leaves from 1 bunch parsley
1/8 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
1 1/3 cups frozen shelled edamame
3/4 pound capellini or spaghetti
2 ounces goat cheese, crumbled (optional)
1/4 cup freshly grated Parmesan

1. Bring a large pot of water to a boil. Meanwhile, add the garlic to a food processor (or mini-prep) fitted with the steel blade. Once it’s minced and sticking to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley, red pepper flakes (if using), and a pinch salt and pepper, and process until finely chopped. With the machine running, drizzle in the olive oil. Taste and adjust the seasoning. Transfer the mixture to a large pasta bowl.

2. Once the water in the pot has come to a boil, add the edamame and a large pinch of salt and cook for 5 minutes. Remove the edamame from the pot with a strainer or a slotted spoon and place in the bowl with the parsley mixture.

3. Add the pasta to the boiling water and cook according to the package instructions. When it is cooked, remove 1/2 cup of the cooking water and add to the bowl with the parsley and edamame. Drain the pasta and toss with the mixture in the bowl along with the goat cheese, if using. Top with the Parmesan. Serves four.