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Artichoke-Edamame Pasta

Serves 6.

Ingredients:

1 shallot, sliced thin
1 onion, diced
4 cloves garlic, minced
1/2—1 tsp. each red chili flake and Italian seasoning blend
6 sundried tomatoes, reconstituted in 1/3 c. boiling water
1 1/3 c. lemon juice
1/4 c. vegetable broth
2 12-oz. bags frozen artichokes
16 oz. frozen, shelled edamame (soy beans)
4 cups slightly undercooked pasta
1/2 c. pasta water—the starchy water the pasta cooked in
3/4 c. gruyere
1/4 c. parmesean
chopped parsley and toasted sesame seeds or pine nuts (optional, for garnish)

Directions:

In a large saucepan, sweat the shallot and onion on medium-high heat for 4 minutes. Add the garlic, chili & herbs, and cook 1 minute longer.
Add the sundried tomatoes and their liquid, along with the lemon juice & vegetable broth. Cook for 2 minutes, and then add the artichokes and cook for 5 more minutes.
Add the edamame and cook for 1 minute.
Add the pasta and pasta water. Cook for 2-3 minutes, until pasta is cooked through.
Add the cheeses and stir constantly until they are melted.
Garnish with parsley and toasted sesame seeds or pine nuts, if desired.
Add cooked chicken, salmon, or sole (or any white fish) for a tasty variation!

Serve with parmesean cheese.

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