**Servings:** 4
**Total Time:** 30 minutes
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes

# Ingredients
- [ ] **Kosher salt** (such as Diamond Crystal) and **black pepper**
- [ ] 1 (12-ounce) package frozen shelled **edamame**
- [ ] 1 pound short **pasta**, such as fusilli, rigatoni or cavatappi
- [ ] 4 **garlic cloves**, roughly chopped
- [ ] 1½ packed cups **soft herbs**, such as basil, parsley or mint leaves (or a combination), plus more to serve
- [ ] ⅓ cup roasted unsalted **sunflower or pumpkin seeds**
- [ ] ½ cup **extra virgin olive oil**, plus more for serving
- [ ] 3 to 4 tablespoons **lemon juice** (from 1 to 2 lemons), plus more for serving
- [ ] 3 tablespoons **nutritional yeast** (or grated hard cheese like pecorino or Parmesan)
- [ ] **Red-pepper flakes**, to serve

# Instructions
1. Bring a large pot of salted water to a boil. Add the edamame and cook for 3 to 4 minutes, until just tender. Using a slotted spoon or ladle, remove the edamame and place in a colander. Rinse under cold water, then allow to drain and cool.
2. To the same water (top it up with hot tap water if needed), add the pasta. Cook according to package instructions.
3. Meanwhile, to a food processor or blender, add the cooled edamame, garlic, herbs and seeds and blitz for 8 to 10 seconds, until the mixture resembles coarse crumbs. With the motor running, trickle in the olive oil and 2 to 3 tablespoons of water, and blitz until it resembles a thick paste. (It doesn't need to be smooth; some texture is preferred.) Stir in 3 tablespoons lemon juice, nutritional yeast, 1 teaspoon of salt and a few pinches of black pepper. Taste and adjust salt and lemon juice until you are happy with the balance.
4. When the pasta is ready, reserve 2 cups of the cooking water and drain the pasta. Place the pot back on medium heat and add the edamame pesto, along with 1 cup of pasta cooking water. Stir until the pesto and water have emulsified, then add the pasta and stir to coat. If it looks dry, add just enough pasta cooking water for the sauce to look loose.
5. To serve, finish with a drizzle of olive oil, a squeeze of lemon juice, a scatter of red-pepper flakes and a few torn herbs.