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 ==
# Prepare edamame according to package directions, omitting salt.
# Place edamame, 1/4 cup cashews, basil, and next 7 ingredients 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.
Yield: 7 servings (serving size: about 1 cup noodles, about 1/3 cup sauce, and about 1 teaspoon cashews)
Category:Low-fat Recipes
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