Soba With Parsley-Pea Pesto And Kale Recipe

Name: Soba With Parsley-Pea Pesto And Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the parsley-pea pesto:; 2 cups frozen peas, defrosted; 1 bunch fresh Italian flat-leaf parsley, roughly chopped; Zest and juice of one lemon; 1/2 cup slivered almonds; 1/2 teaspoon ground black pepper; 1/2 teaspoon sea salt; 1 splash balsamic vinegar; 1/2 cup olive oil, divided, or as needed; For the soba with kale:; Salt, to taste; 100 grams dried soba noodles; 2 cups frozen peas; 2 cups chopped kale (or other greens); 1/2 cup Parsley-Pea Pesto (see recipe above)

Servings: persons

For the parsley-pea pesto:
2 cups frozen peas, defrosted
1 bunch fresh Italian flat-leaf parsley, roughly chopped
Zest and juice of one lemon
1/2 cup slivered almonds
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1 splash balsamic vinegar
1/2 cup olive oil, divided, or as needed
For the soba with kale:
Salt, to taste
100 grams dried soba noodles
2 cups frozen peas
2 cups chopped kale (or other greens)
1/2 cup Parsley-Pea Pesto (see recipe above)

1
Add all ingredients except olive oil to a food processor and pulse until roughly combined.
2
Add 1/4 cup olive oil and continue pulsing until mixture comes together. Add more olive oil, 1 tablespoon at a time, if pesto needs to be thinned out. You want it to be loose enough that it will lightly coat your noodles.
3
Bring a small pot of water to a boil and salt generously. Once water has come to a boil, add dried soba noodles, give a good stir, turn off the heat and cover. Set aside for 4 to 5 minutes. I like my soba al dente and find that it is very easy to overcook. This method ensures that the noodles maintain their bite.
4
While noodles are cooking, place the frozen peas in a small bowl and add some water. Heat them in the microwave for 2 to 3 minutes on high, stirring halfway through, or until defrosted.
5
Once noodles and peas are cooked, drain both and return to the pot. Add chopped kale and pesto. Toss to coat evenly. You're done! Enjoy!

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: For the parsley-pea pesto:, 2 cups frozen peas, defrosted, 1 bunch fresh Italian flat-leaf parsley, roughly chopped, Zest and juice of one lemon, and more.

Yes, Soba With Parsley-Pea Pesto And Kale 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.

That's it — enjoy your meal!

Soba With Parsley-Pea Pesto And Kale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions