Lemony Asparagus Fettuccine

Cook pasta according to package directions; add edamame the last 2 minutes of cooking. Reserve ¼ cup pasta cooking water. Drain pasta mixture. Meanwhile, in an extra-large nonstick skillet cook asparagus over medium-high 4 minutes or until just tender and slightly browned, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add garlic; cook and stir 1 minute. Add pasta mixture, olives, lemon zest, lemon juice, pepper, and reserved pasta cooking water to skillet; toss to combine. Top with pine nuts. Serve with lemon wedges. Prep-time: 20 MINUTES / Ready In: 1 HOUR Makes 8 cups Serving size: 2 cups