Soba with Parsley Pea Pesto and Kale
Ingredients
- For the parsley-pea pesto:
- 2 cups frozen peas, defrosted
- 1 bunch fresh Italian flat-leaf parsley, roughly chopped
- Zest and juice of one lemon
- 1/2 cup slivered almonds
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1 splash balsamic vinegar
- 1/2 cup olive oil, divided, or as needed
- For the soba with kale:
- Salt, to taste
- 100 grams dried soba noodles
- 2 cups frozen peas
- 2 cups chopped kale (or other greens)
- 1/2 cup Parsley-Pea Pesto (see recipe above)
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