1 C. frozen blanched shelled edamame (green soybeans)
\n6 T. chopped dry-roasted cashews, divided
\n1 C. loosely packed basil leaves
\n1 C. loosely packed cilantro leaves
\n6 T. (1 1\/2 oz.) grated fresh pecorino Romano cheese
\n1\/4 C. fresh lemon juice
\n1\/4 C. extravirgin olive oil
\n1 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n3 garlic cloves, peeled
\n1 C. hot water
\n6 C. hot cooked soba (about 1 lb. uncooked buckwheat noodles)
\nCilantro sprigs (optional)
\nLime wedges (optional)<\/p>\n
Prepare edamame according to package directions, omitting salt. Place edamame, 1\/4 C. 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 T. cashews. Garnish with cilantro sprigs and lime wedges, if desired.<\/p>\n
Yield: 7 servings
\nServing size: about 1 C. noodles, about 1\/3 C. sauce, and about 1 tsp. cashews<\/p>\n
Calories: 408
\nFat: 13.8g
\nFiber: 4.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 C. frozen blanched shelled edamame (green soybeans) 6 T. chopped dry-roasted cashews, divided 1 C. loosely packed basil leaves 1 C. loosely packed cilantro leaves 6 T. (1 1\/2 oz.) grated fresh pecorino Romano cheese 1\/4 C. fresh lemon juice 1\/4 C. extravirgin olive oil 1 tsp. salt 1\/4 tsp. freshly ground black pepper 3 garlic cloves, peeled 1 C. hot water 6 C. hot cooked soba (about 1 lb. uncooked buckwheat noodles) Cilantro sprigs (optional) Lime wedges (optional)…<\/p>\n