- 1 cup shelled edamame
- 1/4 cup butter, melted
- 1 pound medium shell pasta
- 1 1/4 cups whole milk
- 1 cup Vermont white cheddar powder
- 1/4 cup butter
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- Freshly grated Parmesan cheese
- Freshly ground black pepper
- Blanch edamame in boiling, salted water for about 3 minutes, until tender but not overcooked. Drain and transfer to a small food processor or blender and add salt and pepper. Turn on blender and slowly pour in melted butter. Blend until pureed. Set aside.
- Cook pasta in boiling, salted water until 2 minutes before suggested cook time. In the meantime, whisk cheddar powder into the milk. When pasta is done, reserve 1/4 cup pasta water, then drain pasta and add back into pot.
- Over low heat, add butter, stirring until melted and pasta is coated, then add milk mixture and pasta water. Bring to a low simmer, and cook until sauce thickens, then add edamame puree to taste.
- Serve in bowls with Parmesan and freshly ground black pepper.