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Soba Noodles with Lemony Kale Pesto

Soba Noodles with Lemony Kale Pesto | Fork Knife Swoon

Simple Italian-inspired dishes are standards in the Swoon Kitchen, and we cook and eat a lot of pasta. Lately I’ve been experimenting with some non-traditional types of pasta, like these soba – or buckwheat flour – noodles, in place of traditional semolina pasta. I tossed them with a simple lemony kale pesto (inspired by a big bundle of fresh kale from our weekly produce basket) for a quick and delicious Spring dish. Happy Weekend Lovelies!

Soba Noodles with Lemony Kale Pesto | Fork Knife Swoon

Soba Noodles with Lemony Kale Pesto
Prep time
Cook time
Total time
A light, fresh Lemony Kale Pesto tops healthy soba noodles for a delicious Spring dish.
Recipe by:
Yield: 4 Servings
  • soba (buckwheat) noodles
  • 4 cups kale, removed from stems and roughly chopped
  • 1 lemon, juiced
  • 1 cup pine nuts
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • 1 cup olive oil
  • kosher salt and freshly-ground black pepper, to taste
  1. Bring a large pot of water to a boil. Cook the soba noodles according to package directions, about 5 minutes. Drain the pasta and set aside.
  2. Meanwhile, make the pesto. Add the chopped kale, lemon juice, pine nuts and Parmesan to a food processor. Pulse for a few seconds to combine, then with the machine running, slowly add the olive oil. Season to taste with the salt and pepper.
  3. Toss the pesto with the soba noodles and top with shaved Parmesan. Serve immediately. The pesto can also be stored in a jar or air-tight container with a layer of olive oil on top for up to a week.



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