Asian Pesto Soba

A tasty pesto with sharp herbal tones to match the robust, nutty taste of buckwheat noodles.

Yield:

Serves 2-4

Ingredients

1. 2 cups Thai basil, stems removed
2. 1/2 cup Rau Ram - Vietnamese coriander leaves
3. 3 sprigs green onions, green parts only
4. 1/2 bunch cilantro leaves
5. 1 clove garlic, peeled and smashed
6. 1/2 cup extra-virgin olive oil
7. 1/2 teaspoon kosher salt
8. 2 Tablespoons pine nuts, toasted
9. 1/2 teaspoon long pepper, freshly ground
10. 1/4 cup Parmesan, grated
11. 3 bunches dried soba, 1 inch diameter bunch

Directions

1. Place all the herbs into the bowl of a food processor. Process to chop up the leaves. With the motor running, slowly add the olive oil in a steady stream. Process till a smooth paste forms.
2. Add in pine nuts, salt and pepper, pulse to chop and adjust seasoning if needed.
3. Transfer pesto to a bowl and mix in parmesan. Drizzle on some olive oil to keep pesto green.
4. Preparing the soba:
5. Bring a pot of salted water to boil. Add the soba and cook at a rolling boil until el dente, about 3 minutes, or according to package instructions. Drain, but save some of the pasta water. Transfer to a heated large bowl.
6. Toss the pasta with the pesto, adding in some of the pasta water (about 1/4 cup).
7. Serve with grated Parmesan.

Notes