Spring vege noodles with walnut pesto
Nutrition Info.(per serve)
- 120g soba noodles
- ½ cup walnuts
- 2 cups rocketarugulaX leaves
- 1 cup fresh parsley
- 1 tablespoon sesame oil
- 1 lemon, zest and juice
- black pepper
- 1 clove garlic, finely chopped
- 2 courgetteszucchini, summer squashX, thinly sliced
- 6 asparagus stalks, sliced
Total fat 28g
Saturated fat 2g
Dietary fibre 13g
1 Cook soba noodles following packet instructions. Set aside.
2 Meanwhile, in a blender or food processor, blitz walnuts, half of the rocket, half of the parsley, sesame oil, lemon juice and zest and pepper until they’re a smooth pesto consistency, adding a little water if needed. Set aside.
3 Spray a frying pan with oil and set over a medium-high heat. Add garlic, courgettes and asparagus and cook for 4-5 minutes, stirring, until tender. Add noodles and walnut pesto to pan and gently combine. Add remaining rocket and stir through.
4 Serve garnished with remaining parsley and black pepper.
Make it gluten free: Use gluten-free noodles.
Make it low FODMAP: Swap garlic for a drizzle of garlic-infused oil, limit courgettes to 65g per serve (add in carrot to make up the difference) and swap asparagus for green beans.
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