Hey. It’s been a while. I’ve been working on my skills in a tornado of freelance projects but now I’m back and ready to share more great recipes. This week I’m kicking off with Nom.com, making videos and sharing posts on their wonderful blossoming platform. Here’s the first one. Enjoy!
Arugula Pesto with Buckwheat Noodles
This incredibly tasty and healthy recipe comes together in a flash. Packed with vegetables and whole grains, this dish will leave you satisfied but not over full. This recipe happens to be vegan and would be great with some seared ginger tofu. Don’t hesitate to serve it with a side of grilled chicken or sautéed shrimp though, if that’s your game. I like to serve these noodles room temperature but you can also cook the noodles last and mix them into the pesto hot.
9.5 ounces buckwheat or soba noodles
2 small zucchini
1 clove garlic, peeled
½ cup raw or unsalted cashews
1 tablespoon nutritional yeast
¼ cup extra virgin olive oil
2 tablespoons white or red wine vinegar
7 ounces fresh arugula
salt and pepper
2 cups cherry tomatoes
Bring a large pot of water to boil and salt it. Add the noodles, stir and cook until just tender, 4 to 5 minutes. Drain and rinse with cold water to stop the cooking process.
Rinse, trim and chop the zucchini. Put it in the bowl of a food processor along with the cashews, nutritional yeast, oil and vinegar. Pack in the arugula on top, add a generous sprinkle of salt and pepper and process until smooth, scraping down the sides as needed. Taste and adjust the seasoning.
Cut the tomatoes in half and place in a large bowl. Add the pesto and noodles and toss, using your hands or tongs, until everything is evenly coated. Serve immediately at room temperature.