Edamame Pasta Salad

• 12 ounces gemelli or other short pasta
• 1 teaspoon kosher salt, plus more for cooking pasta
• 1 12-oz. bag frozen shelled edamame (about 2½ cups)
• 1 lemon, cut into wedges, seeds removed
• 6 tablespoons extra-virgin olive oil, divided
• 2 tablespoons sherry vinegar
• ½ teaspoon freshly ground black pepper
• 5 ounces baby arugula
• 4 ounces crumbled feta (about 1 cup)
• ¼ cup chopped toasted walnuts

Cook pasta in a large pot of boiling salted water according to package instructions, adding edamame during the last 4 minutes of cooking.

Meanwhile, heat a small skillet over medium-high. Add lemon wedges, cut side down, and cook until well blistered, about 1 minute per side. Transfer to a plate.

Reserving 2 tablespoons of cooking liquid, drain pasta and edamame; transfer to a large bowl. Toss with 2 tablespoons oil; set aside until cool, 5 to 10 minutes.

Whisk together salt, vinegar, pepper, reserved cooking liquid, and remaining 4 tablespoons oil in a small bowl. Add to bowl with pasta and edamame along with arugula, feta, and walnuts; toss well. Squeeze seared lemon wedges over pasta.

Serves 4; 744 calories.

VERDICT:  This was also meant for the blizzarded-out dinner with Jen and Beth. It is nearly instantaneous (especially if you skip grilling the lemons, which I would in future) but a little underwhelming.  The pasta turned a weird gray color, and "serves four" seemed wildly inaccurate--I ate this forever.  Toss.