Spring vegie noodles with walnut pesto
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 28g
–Saturated fat 2g
Dietary fibre 13g
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