Healthy and filling – this Soba Noodle Salad with Walnut Pesto is an easy way to get a good dose of greens in a delicious way!
I LOVE spring! I love that first really warm day after months of cold and grey. I love all of the flowers that bloom, the new green leaves that fill-in the bare trees, and that first day that you can open up all the windows and let the breeze carry the aroma of spring throughout the house is the best! Don’t you think?
My love affair with the season extends to the plate. I want to eat what I see, which means lots of fresh greens! And boy, oh boy does this noodle salad come packed with plenty of that! Arugula, haricots verts, peas, avocado, and dressed with pesto… how’s that for some greens?! Shave a little Parmigiano-Reggiano and grate a little lemon zest over top and you’ve got one incredible spring-time bowl!
- 2 cups fresh basil leaves, packed
- 2 garlic cloves
- ¼ cup walnuts
- ½ cup Parmigiano-Reggiano, freshly grated + shaved for garnish
- ½ cup extra virgin olive oil
- ½ teaspoon Kosher salt
- ⅛ teaspoon freshly ground black pepper
- 12 ounces buckwheat noodles (4 bundles)
- ½ pound haricot verts, halved crosswise
- 1½ cup fresh or frozen peas
- 2 cups arugula, thick stems removed
- 1 Hass avocado, peeled and cubed
- 1 lemon, zested
- To make the pesto. Add to the bowl of a food processor, the basil, garlic, walnuts, and parmesan. Pulse while slowly adding ½ cup olive oil until smooth and desired consistency. Add the salt and pepper and pulse a few more times to incorporate.
- Bring a large saucepan of unsalted water to a boil. Cook the soba according to the package directions (about 4-5 minutes). Drain and rinse the noodles under cold water. Toss the noodles with 2 tablespoons of the pesto.
- Fill the saucepan back up with salted water. Bring to a boil and add the haricot verts and peas. Cook for 3-4 minutes, until tender. Drain well and add to the noodles. Add the remaining pesto and the arugula. Season with salt and pepper and toss again.
- Plate the noodles and top with the avocado, lemon zest, and shaved Parmigiano-Reggiano. Serve and enjoy!
I always find myself gravitating to bright greens too during the spring and I gravitated right over here because this is the definition of spring freshness. Love it!
Thanks so much Meg! I hope you’re enjoy the gorgeous season 🙂
ooooh that pesto is calling my name! you’ve packed so much flavor into this recipe, Kathleen and I know it tastes divine. I’m with you on fresh greens.. gimme all! the farmers markets are crazy right now and I sometimes over buy.. talk about portion control.. I have none when it comes to greens! thank you for sharing!
This looks crazy good!!! I have never tried soba noodle salad before, but I am drooling at how delicious this looks! I love all the green vegetables, and how healthy it is. Perfect for spring time, which I am also taking the time to enjoy after that long winter we had. Can’t wait to try this one! YUMMY!
I love Spring too, Kathleen, and this is just what I need while I thaw out after a long winter. Just beautiful! Adding it to my Healthy Meal Plan this week 🙂
Have a wonderful Wednesday!
Oh, I love this time of year too, especially opening the windows and letting the breeze blow through. I also love when my little herb garden comes back to life! Now this salad! Amaaaazing! All that green goodness plus a walnut pesto? YES please…I think I’d have no problem eating the entire recipe myself. Pinning of course and looking forward to trying this deliciousness soon.
This is one gorgeous and pretty looking noodle bowl. Walnut pesto sounds inuring, Kathleen. There is a lot of awesome going on in here. I wish I could have this bowl for lunch today! 🙂
I’m SO with you on the first spring day, Kathleen. We’ve just had our first beautiful weekend, and it’s totally changed the clothes I want to wear, and the food I want to eat, even though it’s raining again already!
I’d be one happy girl if I could have this bowl of spring gorgeousness every day for lunch. Love the sound of all those nutritious ingredients, and the chunks of avocado are definitely the icing on the cake.
Happy spring!
This looks amazing – makes me miss spring! Over here in autumn we are all about beetroot & pumpkin, and I miss all that fresh, vibrant green and YES that feeling of warm, spring-like air. Love how you have used homemade pesto and lots of avo in this too! x
Well I must say… I get pretty excited about beetroot and pumpkin too! Isn’t fresh, seasonal the best?!
I just had a edmamme noodles with green garlic, I have tried soba noodles. Spring vegetables in it looks awesome.
Ooo… edamame noodles with green garlic sounds amazing!