Shell the edamame and arrange them on a tray. Turn on the food dehydrator.
* For this recipe, I used thawed frozen edamame that I dried.

Set the food dehydrator to 155°F (68°C) for 3–6 hours, until fully dried.

Peel the garlic and slice it. Arrange the slices on a tray and turn on the food dehydrator.

Set the food dehydrator to 155°F (68°C) for 6–9 hours, until fully dried.

Wash the ginger thoroughly and slice it thinly with the skin on. Arrange the slices on a tray and turn on the food dehydrator.

Set the food dehydrator to 155°F (68°C) for 3–6 hours, until fully dried.

To make ginger olive oil, place dried ginger and olive oil in a jar.

Place the dried edamame in a bowl with water and let soak for about 15 minutes.
* If you don’t mind the firmness of dried edamame, you can use them without soaking.

This is what the edamame looks like after soaking for about 15 minutes.

Fill a pot with water and add salt. Bring to a boil.

Cook the pasta according to package instructions.

Drain the pasta, reserving some of the cooking water for later.

Heat olive oil in a frying pan over medium heat.

Add the dried garlic and sliced chili peppers, and sauté lightly.

Add the soaked edamame.

Add the reserved pasta cooking water and simmer for about 5 minutes.

Add the drained pasta, and season with salt and black pepper.

Toss everything together gently. Once the flavors are combined, it’s ready!

Serve on a plate, top with extra sliced chili pepper, and enjoy!

This recipe was made using the Umidas Japan food dehydrator.