Buckwheat Noodles with Walnut and Edamame Pesto

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OcadoLife

4 serving

5.0 1 ratings Review this recipe

Prep time: 5 mins

Cook time: 10 mins

Serves: 4

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.

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Ingredients Method

Ingredients

75g walnuts, roughly chopped
300g fresh or frozen and defrosted edamame beans
50ml olive oil, plus 2 tbsp
300g buckwheat noodles
200g 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.