Pistachio Pesto Soba
Inspired by my love of buckwheat, Japanese cuisine, and my favorite, magical Pistachio Pesto. A chill pasta dish perfect for the heat of summer. Adapted from Pasta O' Pesto in the Wild Recipes cookbook from Wild & The Moon.
Servings: 4
Calories: 242kcal
Ingredients
- 12 oz dried Soba noodles
- 3 oz Pistachio Pesto *link below or feel free to use your favorite pesto
- 1 tbsp sesame oil
- 1 drizzle olive oil
- 1 tsp fresh ginger diced
- 2 green onions chopped
- 1 tbsp soy sauce or coconut aminos
- 2 tbsp pistachios chopped
- fresh basil leaves to garnish
- nutritional yeast to sprinkle,optional
- furitake to sprinkle, optional
Instructions
- Cook soba: Bring large pot of water to boiling, add noodles and stir to prevent them sticking together. Cook 5-6 minutes or according to package directions. Drain in fine mesh colander and run cold water over to cool. Transfer to pasta bowl and toss with sesame oil. Chill in fridge.
- Cook ginger & green onions: Heat skillet on medium heat, add olive oil. Add ginger and scallions, cover skillet and cook 4-5 minutes. Remove lid and stir in soy sauce. Remove from heat.
- Add pesto and ginger onion mixture to chilled soba noodles and toss to combine. Plate in pasta bowls, garnish with pistachio and basil and nutritional yeast and/or furitake if desired.
Notes
Pistachio Pesto recipe.
Calories: 242 Fat: 14 g Protein: 6 g Carbs: 25 g Fiber: 5.5