Friday, June 10, 2005

Soba with Herbed Edamame Sauce

Soba with Herbed Edamame Sauce (Adapted from CL)

1 cup frozen shelled edamame
1/2 cup chopped dry-roasted cashews, divided
1 cup basil leaves
1 cup cilantro leaves
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
3/4 to 1 cup hot water
16 ounces dry soba noodles

In a medium pot of boiling water, add edamame and cook for about 5 minutes. Drain.

Process edamame, 1/4 cup cashews, basil, cilantro, cheese, lemon juice, olive oil, salt, pepper and garlic in a food processor until finely chopped.

In a large pot of boiling water, cook the soba noodles according to the package - mine takes only 5 minutes, so I waited until the sauce was almost ready.

Slowly add enough hot water, with the processor running, until the thickness you desire - I used just over 3/4 cup. Process until smooth.

In a large bowl, mix the hot soba noodles and sauce together. Scatter remaining 1/4 cup cashews on top.

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