Name: Buckwheat Soba Noodles with Matcha Pea Pesto
Ingredients: 1 Cup defrosted frozen peas; 0.5 Cup packed mint leaves; 2 Tablespoons avocado oil; 1 Tablespoon fresh lemon juice; 1 Clove garlic, peeled, chopped; 1 Teaspoon matcha; 1 Teaspoon diced fresh ginger; 0 Good salt and freshly ground black pepper, to taste; 0 Grated fresh lemon zest, to taste; 8 Ounces buckwheat soba noodles; 0 Matcha Salt for sprinkling; 0 Toasted sesame seeds for sprinkling

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[[ recipeID=recipe-2m2b0gs43, title=Buckwheat Soba Noodles with Matcha Pea Pesto ]]

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Buckwheat Soba Noodles with Matcha Pea Pesto

It's rare for dishes to be equally good served warm or cold, but this is one of them. Good soba noodles are such a delight; they have an earthy, almost nutty flavor and a great mouthfeel and texture. Buckwheat is a pseudo grain related to rhubarb, and the seeds produce a creamy, nutty flour. The peas and matcha bring out the natural sweetness of the noodles.

Servings:

Keywords:

Prep Time: 0 mins
Cook Time: 0 mins
Total Time: 0 mins

Ingredients

Instructions

Ingredients

Pesto

1 Cup defrosted frozen peas
½ Cup packed mint leaves
2 Tablespoons avocado oil
1 Tablespoon fresh lemon juice
1 Clove garlic, peeled, chopped
1 Teaspoon matcha
1 Teaspoon diced fresh ginger
Good salt and freshly ground black pepper, to taste
Grated fresh lemon zest, to taste

Soba Noodles

8 Ounces buckwheat soba noodles
Matcha Salt for sprinkling
Toasted sesame seeds for sprinkling

Instructions

Combine the pesto ingredients in a food processor and process to blend.
Prepare the noodles according to package instructions. Drain, then toss with the pesto.
Divide between serving bowls. Season with matcha salt and garnish with toasted sesame seeds. Serve warm or cold.

Notes

You can easily double or triple the pesto and have it around -- great dipping sauce for veggies.

Makes about 2/3 cup of pesto.

Serves 2.