Buckwheat Soba Noodles With Parsley Arugula Pesto

• Parsley and Arugula Pesto (ratios all depend on your personal taste) yield: 4-5 TBS
• half a bunch of washed parsley (leave off as much stem as possible)
• 1-2 handfuls of Arugula
• not quite a handful of walnuts
• juice of one Meyer lemon
• 3 tablespoons olive oil
• .5 tablespoons whole grain dijon mustard
• 2-3 cloves of garlic
• salt and pepper to taste
• Buckwheat Soba Noodles with Parsley Arugula Pesto
• Buckwheat Soba Noodles
• 2-3 cloves or garlic
• 1/2 an onion
• 1/2 red bell pepper
• 1 tablespoon olive oil
• pancetta or uncured bacon (optional)
• salt and pepper to taste
• Parsley Arugula Pesto

1. Place all ingredients into a food processor and pulse until smooth.... add more lemon and or olive oil if more liquid is needed... taste and adjust to desired flavor.
2. Set water to boil (do not salt) and once it is boiling add the noodle and set a timer for 5-6 minutes. When timer dings, drain noodles and run under cold water. set aside.
3. If you are using pancetta or bacon, cut into small pieces and slowly cook them until desired crispiness is achieved... drain on paper towel and discard drippings.
4. Heat olive oil in a pan, add chopped garlic, then onions and cook until they just start to caramelize, salt and pepper, add in red bell peppers and toss them in the hot oil with the onions and garlic until very slightly cooked. Turn off heat.
5. Toss together noodles, garlic, onions, peppers, pancetta (or bacon) and 1-2 table spoons of pesto. Taste and add more salt, pepper or lemon juice if desired and enjoy hot or cold.

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Taken from food52.com/recipes/33903-buckwheat-soba-noodles-with-parsley-arugula-pesto (may not work)