Toss in your fresh edamame beans. Halve and add your green, yellow and red tomatoes, followed by a crushed garlic clove and some salt and pepper.
Fry for 5 minutes over a medium-high heat, shaking occasionally to release the tomato juices.
Dissolve the stock in a large pan of boiling water and cook the pasta according to the pack instructions. Using tongs, lift the cooked pasta from the pot into the frying pan, and ladle about 50ml of the pasta cooking water into the pan - this helps to form a flavoursome coating on the pasta.
Add the rest of your olive oil to the pan along with about half of your hard cheese.
Stir gently over the heat for a couple of minutes until the ingredients form a creamy sauce.
Top with plenty of freshly torn mint.
Serve into bowls with more cheese and another generous helping of fresh mint.