PESTO SOBA NOODLES WITH KALE AND LEMON

Posted In: Food | Recipes

This might be one of those dishes that they call a weeknight winner. It’s so quick and easy to make and packed with leafy, green goodness. If you don’t have soba noodles, you can use normal spaghetti or tagliatelle, or even rice noodles or gluten-free if that is your thing. You can also substitute the kale for spinach or cabbage. I used the pesto left over from the last big batch I made so this dish was prepared in minutes.

Claire Gunn 2017 Pesto kale noodles

MORE REASONS TO EAT KALE:
  • We know that kale is one of the healthiest foods on the planet.
  • Kale is high in fibre and low in calories which helps with digestive health and maintaining a healthy weight.
  • Kale has high levels of  vitamin C and manganese and helps the body produce collagen.
  • Cooked kale has been shown to lower cholesterol levels.
  • It is high in plant-based calcium.
  • Kale contains beta carotene, an antioxidant that the body can turn into vitamin A.
  • Kale has one of the highest levels of Vitamin K  which is absolutely critical for blood clotting.

claire gunn kale

PESTO SOBA NOODLES WITH KALE AND LEMON

For the pumpkin seed pesto:

  • 2 cups pumpkin seeds
  • 1/2 tsp salt plus more to taste
  • 1 cup + 1 tbsp olive oil
  • 1 cup fresh coriander (or basil)
  • 1 cup parsley
  • 1 clove garlic
  • 1 tsp spirulina (optional, but a good way to get extra greens in your diet)

Other ingredients:

  • 1/2 packet of soba noodles
  • The juice and zest of 2 lemons
  • Small bunch of kale
  • Himalayan salt
  • Black pepper
  • Extra virgin olive oil
  • Chilled coconut cream

First make the pesto. Toast your pumpkin seeds in 1 tbsp olive oil in a frying pan, moving them constantly.  They should snap, crackle and pop and taste and smell like popcorn when they are done. This happens quite quickly, so take care not to burn them. I usually make extra so I can chomp them right out the pan after salting.

Add 1 cup of the pumpkin seeds and all the other ingredients except the oil to a food processor and blend until it needs oil. Don’t add it all at once in case you would like a thicker, chunkier pesto. Add salt to taste.

Shred the kale and blanch in boiling, salted water. Remove the kale from the pot then add your noodles and cook until they are as soft as you like them (about 5 minutes). Drain the noodles and add to the kale, toss in a good helping of the pesto, salt and pepper. Add the lemons’ juice and some zest, olive oil and toss until well mixed. Twirl into serving bowls and top with a dollop of chilled coconut cream, salt, pepper and more lemon zest.

Claire Gunn

 

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