vegetarian Italian-style hard cheese, finely grated
3Tbsp.
white miso paste
2
spring onions, finely sliced
Directions
Step 1Bring a large pan of salted water to the boil and cook the pasta according to pack instructions, adding the edamame beans for the final 3min. Drain, reserving a small cupful of the cooking water.
Step 2 In a medium bowl, whisk the eggs, 75g cheese, the miso and plenty of freshly ground black pepper until combined.
Step 3Return the pasta and edamame to the pan (off the heat) and add the egg mixture and 75ml reserved cooking water. Toss to combine, adding a little more cooking water, if needed, until glossy. Warm through over low heat, if needed.
Step 4Divide between 4 bowls and sprinkle over the remaining cheese, the spring onions and plenty of freshly ground black pepper. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
