Soba with Herbed Edamame Sauce

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

Ingredients

• 1  cup  frozen blanched shelled edamame (green soybeans)
• 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  extravirgin olive oil
• 1  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 3  garlic cloves, peeled
• 1  cup  hot water
• 6  cups  hot cooked soba (about 1 pound uncooked buckwheat noodles)
• Cilantro sprigs (optional)
• Lime wedges (optional)

Preparation

Prepare edamame according to package directions, omitting salt.

Place edamame, 1/4 cup cashews, basil, and next 7 ingredients (basil through garlic) in a food processor; process 1 minute or until finely chopped.

With food processor on, slowly pour hot water through food chute; process 2 minutes or until smooth. Serve over soba, and sprinkle with 2 tablespoons cashews. Garnish with cilantro sprigs and lime wedges, if desired.

Nutritional Information

Calories:

408 (30% from fat)

Fat:

13.8g (sat 2.6g,mono 8.1g,poly 2.1g)

Protein:

18g

Carbohydrate:

58.6g

Fiber:

4.5g

Cholesterol:

5mg

Iron:

2.5mg

Sodium:

562mg

Calcium:

112mg