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

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Soba Noodles with Lemony Kale Pesto | Fork Knife Swoon

Soba Noodles with Lemony Kale Pesto

  • Author: Fork Knife Swoon
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 4 Servings 1x

Description

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


Scale

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

Instructions

  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.

 

 

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Comments

  1. 5.6.16
    Marianela said:

    I will definitely try this on weekends! Thank you for sharing!

  2. 8.14.14
    Carol said:

    Way cool! Soome very vqlid points! I appreciwte you penning this
    post plus the rest of the site is also reaally good.

Hi! I'm Laura, the food-obsessed cook, writer and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

The Fine Print

All photography and content is copyright Laura Bolton ©2020, and may not be used without permission.