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In a Dutch oven cook pasta and edamame according to pasta package directions; drain. Return pasta and edamame to pan.
Meanwhile, in a medium skillet toast walnuts over medium heat for 3 to 4 minutes. Remove from heat; set aside.
Stir salad dressing and pepper into hot pasta mixture in pan. Add spinach and nuts; cook and toss over medium heat for 1 minute more. If desired, sprinkle with Parmesan cheese.