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FILL a large pan with water and salt and bring to a boil. First COOK the edamame beans for a few minutes, TRANSFER them back into the bowl with a skimmer and bring the water back to a boil.
Then COOK the spaghetti in the same water according to the package. Meanwhile PEEL and finely chop the garlic cloves. Finely CHOP the parsley and set aside.
HEAT plenty of oil in the large skillet and sauté the garlic on medium-low heat. After a few minutes also ADD the edamame beans and sauté it a bit more. DRAIN the spaghetti and ADD it to the large skillet.
ADD the zest of the lemon and ADD juice of half of the lemon. SEASON with pepper and salt and FINISH the dish with chopped parsley. Enjoy!