Oxford's oldest student newspaper

Independent since 1920

Recipe Corner: Asian-style Pesto Soba

I like to think of this dish as the summery lovechild of Itsu and pesto pasta.

It consists of a soba noodle base dressed in a zesty homemade pesto that only resembles the half-eaten contents of the trusty jar residing in your fridge door in name.

This dish works well served either hot or as a cold salad.

If you fancy the crisp freshness of the latter, just give the noodles a quick wash with cold water once they are cooked and drained, before mixing in the pesto.

This tangy take on a well-loved student staple will make your friends think twice before doubting your culinary prowess.

Don’t just throw together an- other depressing pasta and sauce combo.

Whip up an exciting new take on the age old favourite, and revolutionise your next batch of pesto pasta/pasta pesto.

Ingredients:

For the Asian Pesto:

  • A handful of coriander
  • A handful of parsley
  • A handful of mint
  • 1/2 of a red chilli
  • A thumb of fresh root ginger, grated
  • 1 garlic clove, finely chopped
  • 1 tbsp toasted sesame oil
  • 1 tbsp lime juice
  • 1 tbsp agave syrup

Everything else:

  • 320g Drived buckwheat (soba) noodles
  • 2 ripe avocados
  • Sesame seeds
  • Pine nuts

Method: 

Blend together all of the pesto ingredients using a blender.

Do this until you achieve aconsistency thats a bit leafier andchunkier than a standard Tesco or supermarket-bought pesto.

Cook the noodles in a saucepan of boiling water for around six minutes (or according to packet instructions).

Drain the noodles once they are cooked.

Remember to give them a cold wash if you want a salad-type dish. Then mix in the pesto, using as much as you would like.To serve, top with chopped avocado and sprinkle with sesame seeds and pine nuts.

Check out our other content

Most Popular Articles