Edamame and Pasta with Feta

A few months back, Ben's grandmother sent us this recipe. I bought the ingredients for it and it wasn't for several weeks until I decided to make it.

The recipe was from Guideposts February 2011

Edamame and Pasta with Feta
Ingredients:
4 oz. uncooked whole-grain penne or rotini pasta
8 oz fresh or frozen shell edamame
1 1/2 cups sweet grape tomatoes, quartered
16 pitted kalamata olives, coarsely chopped
2 T chopped fresh basil leaves
1/2 t dried rosemary leaves, crumbled
1 medium clove of garlic, minced
1/8 t dried red pepper flakes
1 medium lemon, halved
2 oz. crumbled reduced-fat feta

Directions:
Cook pasta according to package directions, omitting any salt or fats and adding the edamame during the last two minutes of cooking time. In a small bowl, combine tomatoes, olives, basil, rosemary, garlic and pepper flakes. Toss to blend and set aside. Drain pasta and edamame in a colander, place on serving platter or in pasta bowl, squeeze lemon over all, top with feta, and mound the tomato mixture in the center. Serves 4.

I didn't remember to take the photo until after we had dug into one side of it.
It was a little more even before we started to eat.

It was a beautiful dish. I placed the pasta and edamame in the bowl, then topped with the tomato mixture, then topped the entire dish with the feta. It looked beautiful. The recipe got mixed results, my husband (not a veggie lover) wasn't crazy about it. My mom and sister enjoyed it. And my father didn't care for it until I told him it was very healthy, then he changed his mind. Overall, I would make it again for a light luncheon and depending on the type of ground I was bringing it to.