Cacio e Pepe Edamame
Here we are, one week into the new year. Make this your best year yet by focusing on the one thing you can actually do: Take better care of yourself. Doing just this one thing sets the tone for everything you do. Remembering this can help you adapt to whatever the day may bring and continue to make good choices. Some days it may be getting enough sleep. Other days, it may be getting some exercise or making sure to eat more vegetables. Doing this day after day is the recipe for success.
For now, start by drinking more water. Being dehydrated isn’t good for your body and it’s not good for your brain. It’s an easy fix for a lot of what can be ailing you. Just do it.
Here’s a recipe that’s fast, easy and healthy to fuel all those good intentions. It is easier to eat better if something better is easy to reach. Make having something good for you always available so that when you get hungry you don’t have to think about it. If you do the prep right on your lined baking sheet, there is no clean up. The olive oil and cheese quantities are stated for measurement, but you can just pour and season by eye, using more or less of whatever suits you. Adding the garlic powder makes this technically not cacio e pepe, which is literally “cheese and pepper”, but I think it adds some extra flavor.
What are you waiting for? Take good care of yourself. Eat well. Feel good. It’s going to be a great year.
Cacio e Pepe Edamame
- one 12-ounce package frozen, shelled edamame, thawed
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder, optional
- freshly ground black pepper
- Kosher salt
Preheat oven to 400º F. Line a rimmed baking sheet with parchment paper. Spread edamame onto baking sheet and drizzle lightly with olive oil, then use a spoon to move edamame around to evenly coat. Sprinkle generously with Parmesan and season with garlic powder, if using, and freshly ground black pepper. Use spoon or clean hands to lightly toss and distribute seasonings, spreading edamame evenly on baking sheet. Bake until cheese starts to brown, 10 to 15 minutes, stirring about halfway through baking time. Taste and season with Kosher salt if desired. Store in airtight container.
– lightly adapted from Edamame Parmesan by Trisha Yearwood