Noodles with Edamame & Cashew-Lime Sauce

• 1 pound Barilla Plus Thin Spaghetti (or Whole Wheat Pasta)
• 2 cups Frozen Shelled Edamame (soy Beans)
• 1/2 cups Creamy Cashew Butter
• 1/2 cups Low Sodium Soy Sauce
• 1/4 cups Water
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Fresh Lime Juice
• 1 whole Scallion, Cut Into Pieces
• 1/2 teaspoons Prepared Grated Ginger
• 2 Tablespoons Brown Sugar
• 1/4 teaspoons Red Pepper Flakes
• 1/2 cups Roasted Cashews, Chopped

1. Cook the pasta in a large pot of water until al dente, 8 minutes.
2. Drain and rinse with cold water.
3. While the pasta is cooking, boil the edamame for 4-5 minutes.
4. Drain, set aside.
5. In the meantime, make the sauce by pureeing the cashew butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
6. Toss the pasta with the cashew sauce.
7. Divide into bowls and sprinkle the chopped cashews over the top and serve.

barilla, butter, soy sauce, water, rice vinegar, lime juice, scallion, ginger, brown sugar, red pepper, cashews

Taken from tastykitchen.com/recipes/main-courses/noodles-with-edamame-cashew-lime-sauce/ (may not work)