¾ lb chunky pasta
¼ cup olive oil
4 cloves garlic, minced
3 cups broccoli, bite-sized
1 cup frozen shelled edamame
¾ tsp salt
¼ cup fresh basil, oregano, thyme, or marjoram, chopped
1 cup walnuts, toasted and chopped
Salt and pepper
Grate parmesan or pecorino romano
Cook pasta to al dente. Meanwhile, heat 2 tbsp of olive oil in a large skillet. Add the garlic, cook for a few seconds. Add broccoli and ½ cup of hot pasta water, turn to high, and cook for 2 min. Add edamame, salt, and herbs. Cook until water evaporates and broccoli is crisp-tender, and bright green, about 5 min. Remove from heat.
Drain pasta. Toss pasta and vegetable mixture, olive oil, and toasted walnuts. Season with salt and pepper. Top with cheese.