Soba With Herbed Edamame Sauce

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

You can use walnuts instead of cashews.

Ingredients

• 1 cup frozen blanched shelled edamame
• 6 tablespoons chopped dry-roasted cashews, divided
• 1 cup loosely packed basil leaves
• 1 cup loosely packed cilantro leaves
• 6 tablespoons (1 1/2 ounces) grated fresh pecorino Romano cheese
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, peeled
• 1 cup hot water
• 6 cups hot cook soba (about 1 pound)
• Cilantro sprigs (optional)
• Lime wedges (optional)

Directions

1. Prepare edamame according to package directions, omitting salt.
2. Place edamame, 1/4 cup cashews, basil, and next 7 ingredients in a food processor; process 1 minute or until finely chopped.
3. With food processor on, slowly pour hot water through food chute; process 2 minutes or until smooth.
4. Serve over soba, and sprinkle with 2 tablespoons cashews.
5. Garnish with cilantro sprigs and lime wedges, if desired.

Yield: 7 servings (serving size: about 1 cup noodles, about 1/3 cup sauce, and about 1 teaspoon cashews)