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