Ingredients for the pesto:
2 cups frozen peas, thawed
1/2 cup slivered almonds
1 bunch flat-leaf parsley, roughly chopped
zest and juice of 1 lemon
2 generous splashes of balsamic vinegar
up to 1/2 cup olive oil
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 as needed, 1 Tbsp at a time, if pesto needs to be thinned out. You want it to be loose enough that it will lightly coat your noodles.
Ingredients for the noodles:
100g (or so) of dried soba noodles
1 cup frozen peas, thawed
2 cups kale, chopped
1/2 cup parsley pea pesto
1. 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 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.
2. While noodles are cooking, heat frozen peas in the microwave (about 2.5 - 3 minutes on high, stirring halfway through). Add a small amount of water to the peas before microwaving them.
3. Once noodles and peas are cooked, drain and rinse the noodles with cold water and return to the pot. Drain the peas and add to the pot along with the chopped kale and pesto, toss to coat evenly. Serves 2.
Recipe and photo by Natalie Bickford.