Soba With Parsley-Pea Pesto And Kale

• For the parsley-pea pesto:
• 2 cups frozen peas, defrosted
• 1 bunch fresh Italian flat-leaf parsley, roughly chopped
• Zest and juice of one lemon
• 1/2 cup slivered almonds
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1 splash balsamic vinegar
• 1/2 cup olive oil, divided, or as needed
• For the soba with kale:
• Salt, to taste
• 100 grams dried soba noodles
• 2 cups frozen peas
• 2 cups chopped kale (or other greens)
• 1/2 cup Parsley-Pea Pesto (see recipe above)

1. Add all ingredients except olive oil to a food processor and pulse until roughly combined.
2. Add 1/4 cup olive oil and continue pulsing until mixture comes together. Add more olive oil, 1 tablespoon at a time, if pesto needs to be thinned out. You want it to be loose enough that it will lightly coat your noodles.
3. Bring a small pot of water to a boil and salt generously. Once water has come to a boil, add dried soba noodles, give a good stir, turn off the heat and cover. Set aside for 4 to 5 minutes. I like my soba al dente and find that it is very easy to overcook. This method ensures that the noodles maintain their bite.
4. While noodles are cooking, place the frozen peas in a small bowl and add some water. Heat them in the microwave for 2 to 3 minutes on high, stirring halfway through, or until defrosted.
5. Once noodles and peas are cooked, drain both and return to the pot. Add chopped kale and pesto. Toss to coat evenly. You're done! Enjoy!

parsley, frozen peas, fresh italian, lemon, almonds, ground black pepper, salt, balsamic vinegar, olive oil, salt, noodles, frozen peas, kale, parsleypea pesto

Taken from food52.com/recipes/34010-soba-with-parsley-pea-pesto-and-kale (may not work)