I absolutely love buckwheat soba noodles and often eat them with miso soup, a load of veggies and a couple of boiled eggs… but this recipe is a little different! Buckwheat is not actually related to wheat, rather it is crop related to rhubarb, and in turn it is gluten free … not saying that I am keen on the whole ‘gluten-free’ health craze! On top of their great taste 200g of cooked soba noodles contains 40% of your recommended daily intake of manganese, and even more impressively 10.2g of protein! But make sure to check the ingredients to ensure they’re made from 100% buckwheat flour 🙂
(Serves 4)
- A bunch of Basil
- A bunch of Parsley
- 20g Almonds
- 1 Clove of garlic
- 2tbsp. Extra virgin olive oil
- Pinch of Salt
- Cherry tomatoes
- 1 tin of Chickpeas
- 4 portions Buckwheat soba noodles (or wholewheat spaghetti) – they’re usually sold in already separated portions
- For the pesto combine the first 6 ingredients using a blender or pestle and mortar until a coarse texture is achieved
- Pre-heat your oven to 200oC and roast the tomatoes till the skin becomes crinkled, which will take 5-10 minutes
- While the tomatoes are roasting boil the buckwheat noodles and when it gets to the last minute of cooking time add the drained can of chickpeas to warm them through
- Drain the noodles and chick peas, mix through the pesto and add the roasted tomatoes
If you want to change it up a bit why not try walnuts instead of almonds, or add some chili to the pesto!
