British cooks Jasmine and Melissa Hemsley dress this vegetable-packed noodle salad with a deeply flavorful and tangy sun-dried tomato and Brazil nut pesto.
Slideshow: More Noodle Salad Recipes
6 Brazil nuts
1/4 cup drained oil-packed sun-dried tomatoes
1/4 cup fresh lemon juice
2 small garlic cloves
Pinch of crushed red pepper
1/2 cup extra-virgin olive oil
12 ounces buckwheat noodles
1/2 pound haricots verts, halved crosswise
1 1/2 cups fresh young peas (8 ounces)
1 1/2 cups shelled and peeled fava beans or thawed frozen lima beans
8 ounces arugula, thick stems discarded and leaves chopped
1/2 cup lightly packed parsley, chopped
1/2 cup lightly packed basil leaves, torn
1 Hass avocado, peeled and cubed
Finely grated lemon zest and shaved Parmigiano-Reggiano cheese, for serving
How to Make It
Preheat the oven to 375°. Spread the nuts in a pie plate and bake for about 5 minutes, until lightly browned. Transfer to a food processor and let cool completely. Add the sun-dried tomatoes, lemon juice, garlic and crushed red pepper and pulse until a chunky paste forms. With the machine on, gradually add the oil until incorporated. Season the pesto with salt and black pepper.
In a large saucepan of salted boiling water, cook the noodles until just tender. Drain and cool under cold running water. Drain again. In a large bowl, toss the noodles with 2 tablespoons of the pesto.
In a large saucepan of salted boiling water, cook the haricots verts, peas and fava beans until crisp-tender, 3 to 4 minutes. Drain well and add to the noodles; toss well. Add the remaining pesto along with the arugula, parsley and basil; season with salt and black pepper and toss again. Transfer the noodles to shallow bowls and top with the avocado, lemon zest and cheese. Serve right away.
The sun-dried tomato pesto can be refrigerated for 2 days. Bring to room temperature before using.
Bright Sauvignon Blanc.
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