A simple and fresh meal adaptable to the seasons! Great served hot or cold, this twist on pesto pasta will make you wonder why you ever reached for a store bought jar of pesto. It really is so quick and delicious!
For the pesto
1/2 sunflower seeds lightly pan roasted
1/4 cup Extra Virgin Olive Oil
3 cloves garlic, chopped
1/2 cup water
1 1/2 Tbsp Miso Paste
4 cups fresh basil leaves, loosely packed, chopped
2 servings of soba noodles
Seasonal greens to taste. A few stalks of shredded cavolo nero, two big handfuls of baby spinach, half a cup of frozen peas and a broccolini brunch are all recommended!
Prepare the pesto by mixing everything in a small food processor. Meanwhile, bring water to boil and cook soba noodles according to package instructions. When the noodles have cooked, rinse well in cold water. Add greens to a frying pan or wok with 1/4 cup of water and cook over medium heat until bright green and just cooked. Add noodles and pesto sauce and turn the heat to low. Stir to combine. Add water if you desire a thinner consistency.