Buckwheat soba noodles with roasted tomatoes, chickpeas and herb pesto

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
  1. For the pesto combine the first 6 ingredients using a blender or pestle and mortar until a coarse texture is achieved
  1. Pre-heat  your oven to 200oC  and roast the tomatoes till the skin becomes crinkled, which will take 5-10 minutes
  2. 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

Buckwheat noodle with pesto chickpeas and roasted tomatoes (2)

  1. Drain the noodles and chick peas, mix through the pesto and add the roasted tomatoes

Buckwheat noodle with pesto chickpeas and roasted tomatoes (1)

If you want to change it up a bit why not try walnuts instead of almonds, or add some chili to the pesto!

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