Boil the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente. Reserve about 1 cup of pasta water before draining.

Warm the edamame: Add the shelled edamame to the pot during the last 2–3 minutes of the pasta cooking time. This heats it through without overcooking.

Blend the sauce base: In a blender or food processor, add the avocados (pitted and scooped), lemon zest, 2 tablespoons lemon juice, garlic, olive oil, and herbs. Season with 1/2 teaspoon salt and a few grinds of black pepper.

Adjust consistency: Blend, then add a splash of hot pasta water. Blend again until silky. You want it pourable but thick enough to coat the pasta. Add more water as needed.

Taste and tweak: Adjust with more lemon, salt, or pepper. Add red pepper flakes if you like heat. For a savory boost, blend in 1–2 tablespoons nutritional yeast or a little Parmesan.

Toss it all together: Return the drained pasta and edamame to the warm pot. Add the avocado sauce and toss gently over low heat for 30–60 seconds, adding splashes of pasta water to loosen. Don’t cook the sauce—just warm it through.

Add greens (optional): Toss in the spinach or arugula until just wilted. The residual heat will do the job.

Finish and serve: Plate the pasta and top with extra herbs, lemon zest, and toasted seeds or nuts for crunch. Add a final grind of pepper.