This is one tasty spread that is sure to
make it into your regular snack repertoire – and rightfully so. With its hearty dose of fiber, protein, and
healthy fat, this is smart snacking, baby!
1 cup shelled edamame (fresh or frozen)
1/4 cup plus 1 tablespoon extra-virgin
olive oil, divided, plus additional for drizzling
1 1/2 cups packed baby arugula (1 1/2
ounces), divided
1 garlic clove, minced
3 tablespoons grated Pecorino Toscano or
Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
16 mint leaves
Cook edamame in boiling water, uncovered,
until tender, 2 to 3 minutes, then drain and transfer to an ice bath to stop
cooking. Pulse edamame in a food
processor until very coarsely chopped, then transfer half of mixture to a large
bowl. Add 1/4 cup oil, 1 cup arugula, garlic, cheese, lemon zest and juice, 1/2
teaspoon salt, and 1/8 teaspoon pepper to edamame still in the processor and
purée until smooth. Add to bowl. Coarsely chop remaining ½ cup arugula and
gently fold into edamame mixture.
Garnish with fresh mint.
Serving options: Serve with crackers or
cut up veggies. Or make crostini: cut
diagonal slices (1/3 inch thick) from a baguette and put in a 4-sided sheet
pan. Drizzle with olive oil. Bake until pale golden and crisp, 8 to 10 minutes.
Rub with cut side of a garlic clove. Top
toasted baguette with edamame spread.
Preparation time: 10 minutes
Recipe adapted from Epicurious website
No comments:
Post a Comment