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