Buckwheat Soba Noodles With Parsley Arugula Pesto Recipe

Name: Buckwheat Soba Noodles With Parsley Arugula Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
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.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Buckwheat Soba Noodles With Parsley Arugula Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buckwheat Soba Noodles With Parsley Arugula Pesto

How did you like this recipe?

Frequently Asked Questions