Author Notes
Lately I've been experimenting with different combinations for pesto... this particular version is a variation on a Parsley Walnut Pesto (that is completely best friends with roasted parsnip and mushroom soup... but I digress). For the most part, I love a good Buckwheat noodle, they have a ton of protein, cook quickly and are good hot or cold... what more could you ask for? —Kate
Continue After Advertisement
Ingredients
- Parsley and Arugula Pesto (ratios all depend on your personal taste) yield: 4-5 TBS
-
half a bunch of washed parsley (leave off as much stem as possible)
-
1-2 handfuls of Arugula
-
not quite a handful of walnuts
-
juice of one Meyer lemon
-
3 tablespoons
olive oil
-
.5 tablespoons
whole grain dijon mustard
-
2-3 cloves of garlic
-
salt and pepper to taste
- Buckwheat Soba Noodles with Parsley Arugula Pesto
-
Buckwheat Soba Noodles
-
2-3 cloves or garlic
-
1/2 an onion
-
1/2 red bell pepper
-
1 tablespoon
olive oil
-
pancetta or uncured bacon (optional)
-
salt and pepper to taste
-
Parsley Arugula Pesto
Directions
- Parsley and Arugula Pesto (ratios all depend on your personal taste) yield: 4-5 TBS
-
Place all ingredients into a food processor and pulse until smooth.... add more lemon and or olive oil if more liquid is needed... taste and adjust to desired flavor.
- Buckwheat Soba Noodles with Parsley Arugula Pesto
-
Set water to boil (do not salt) and once it is boiling add the noodle and set a timer for 5-6 minutes. When timer dings, drain noodles and run under cold water. set aside.
-
If you are using pancetta or bacon, cut into small pieces and slowly cook them until desired crispiness is achieved... drain on paper towel and discard drippings.
-
Heat olive oil in a pan, add chopped garlic, then onions and cook until they just start to caramelize, salt and pepper, add in red bell peppers and toss them in the hot oil with the onions and garlic until very slightly cooked. Turn off heat.
-
Toss together noodles, garlic, onions, peppers, pancetta (or bacon) and 1-2 table spoons of pesto. Taste and add more salt, pepper or lemon juice if desired and enjoy hot or cold.
See what other Food52ers are saying.