Edamame Arugula Spread - 5g Carbohydrate; 2g Dietary Fiber

Recipe By :adapted from Epicurious
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals) LowerCarbs Quick Veggie
Amount Measure Ingredient -- Preparation Method
1 pound shelled frozen edamame -- (one bag, generally)
1 garlic clove
1/4 cup olive oil -- plus extra for the top
1/4 cup finely grated pecorino -- or parmesan cheese
1/2 teaspoon finely grated lemon zest
1/2 lemon -- juice only
1 cup baby arugula
salt

Cook edamame in boiling water until tender, about 5 minutes. Drain. Pulse edamame in food processor until coarsely chopped, then transfer half the mixture to a large bowl. To the other half still in the food processor, add olive oil, garlic, pecorino, lemon zest, lemon juice, and salt to taste. Purée until smooth. Add to bowl. Coarsely chop arugula and gently fold into fava bean mixture. Drizzle with more olive oil before serving and top with a little more pecorino if you want. You can make this a day ahead and just leave the arugula out until right before you serve it. Serve with crackers or crostini. 3 cups

Per Serving (excluding unknown items): 106 Calories; 8g Fat (62.5% calories from fat); 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 34mg Sodium. Exchanges: 1/2 Grain(Starch) ; 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 20087 0 0 900048 0