Whole-Wheat Pasta with Vegetables and Lemon

Ingredients in this Recipe

1 cup frozen shelled edamame
1 pound whole wheat shell shaped pasta (such as chiocciole)
1 shallot finely chopped
1/3 cup dry white wine
10 ounces asparagus, trimmed and cut into 2 1/2 inch pieces
2 1/2 teaspoons coarse salt
2 cups baby arugula (about 1 ounce)
2 tablespoons chopped fresh chives
2 tablespoons freshly grated ricotta salata
2 tablespoons plus 2 teaspoons extra virgin olive oil
6 ounces yellow grape tomatoes (or other baby tomatoes), halved (about 1 cup)
Finely grated zest of lemon, plus 3 tablespoons fresh lemon juice (1 lemon total)
Freshly ground pepper

See Full Recipe at Martha Stewart