Freshly grated parmesan and red pepper flakesto serve
Cook the pasta according to package directions, and drain, but reserve about one cup of the pasta cooking water.
Meanwhile, place the edamame and pesto in a food processor or blender and blend until pureed. Scrape down the sides, add ½ cup of the water and the olive oil, and blend til smoothish and somewhat fluffy. Toss the edamame pesto with the hot cooked pasta, and add up to another ½ cup of the pasta cooking water to loosen the pesto so that it coats the sauce nicely.