Name: Soba Noodles with Lemony Kale Pesto
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 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

Description

A light, fresh Lemony Kale Pesto tops healthy soba noodles for a delicious Spring dish.

Ingredients

Scale

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

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Instructions

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.
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.
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.