Spring Buckwheat Noodle Salad

Name: Spring Buckwheat Noodle Salad
Total time: 60 min
Ingredients: 6 Brazil nuts; 0.25 cup oil-packed sun-dried tomatoes (drained); 0.25 cup fresh lemon juice; 2 garlic cloves (small); 1 pinch of crushed red pepper; 0.5 cup extra-virgin olive oil; Kosher salt; Black pepper; 12 ounces buckwheat noodles; 0.5 pound haricots verts (halved crosswise); 1.5 cups fresh young peas (8 ounces); 1.5 cups fava beans or thawed frozen lima beans (shelled and peeled); 8 leaves chopped (thick stems discarded and chopped); 0.5 cup parsley (lightly packed chopped); 0.5 cup basil leaves (lightly packed torn); 1 Hass avocado (peeled and cubed); lemon zest and shaved Parmigiano-Reggiano cheese (Finely grated for serving)

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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.

By Jasmine Hemsley

and Melissa Hemsley

Updated on March 31, 2016

Spring Buckwheat Noodle Salad — Photo: © John Kernick

Total Time:

1 hr

Yield:

6

Ingredients

6 Brazil nuts
¼ cup oil-packed sun-dried tomatoes (drained)
¼ cup fresh lemon juice
2 garlic cloves (small)
1 pinch of crushed red pepper
½ cup extra-virgin olive oil
Kosher salt
Black pepper
12 ounces buckwheat noodles
½ pound haricots verts (halved crosswise)
1 ½ cups fresh young peas (8 ounces)
1 ½ cups fava beans or thawed frozen lima beans (shelled and peeled)
8 leaves chopped (thick stems discarded and chopped)
½ cup parsley (lightly packed chopped)
½ cup basil leaves (lightly packed torn)
1 Hass avocado (peeled and cubed)
lemon zest and shaved Parmigiano-Reggiano cheese (Finely grated for serving)

Directions

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.

Make Ahead

The sun-dried tomato pesto can be refrigerated for 2 days. Bring to room temperature before using.

Suggested Pairing

Bright Sauvignon Blanc.