Buckwheat Noodles with Walnut and Edamame Pesto
By OcadoLife
Published on 13 February 2023
These quick and easy Buckwheat Noodles with Walnut and Edamame Pesto score big on taste but use just five key ingredients, plus a little olive oil and some seasoning. Lovely and nutty, the dish has been created by chef and food writer Claire Thomson, who’s a pro at coming up with simple family-friendly food that tastes great. It’s a brilliant recipe for using up odds and ends too – add a garlic clove to the pesto if you have one spare, and throw in any leftover veg, such as shredded cabbage or carrot. Looking for more family-friendly recipes? Look no further.Time and servings
15 minsTotal time
4Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 75 g of walnuts, roughly chopped
- 300 g of fresh or frozen and defrosted edamame beans
- 50 ml of olive oil, plus 2 tbsp
- 300 g of buckwheat noodles
- 200 g of baby spinach
- 2 avocados, diced
Method
Step 1
With a pestle and mortar, bash half the walnuts and half the edamame beans to a coarse pesto-style paste, then slowly pour in 50ml olive oil, stirring until smooth and incorporated. Season well to taste.Step 2
Cook the noodles as per pack instructions, adding the remaining edamame for the final minute of cooking. Drain, rinse under cold running water, then return to the pan and toss over a medium-high heat with 2 tbsp olive oil.Step 3
Add the pesto, spinach and avocado to the pan, then toss everything together until coated and combined; season to taste. Serve topped with the remaining walnuts. Keep leftovers in an airtight container in the fridge for up to 2 days.