Kale Pesto Soba Noodles with Crispy Zaatar Panko Topping - Main Course Recipe
Kale Pesto Soba Noodles with Crispy Zaatar Panko Topping
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Catégorie
Main course
Portion
4
Temps de préparation
15 minutes
Temps de cuisson
5 minutes
An alternative to traditional pesto is our recipe for kale & hemp seed pesto, which makes a great sauce for soba noodles! Try topping it with this zaatar panko mixture for a little crunch!
Ingrédients
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8oz soba noodles
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1 tbsp olive oil
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10 cherry tomatoes
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2 garlic cloves
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1/2 cup panko or gluten-free breadcrumbs
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1 tsp zaatar
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1 large pinch of sea salt and fresh ground pepper
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1 tbsp olive oil
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3 cups kale cabbage
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1 cup fresh basil
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2 garlic cloves
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3/4 cup PRANA organic shelled hemp seeds
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1/4 cup nutritional yeast
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1/2 cup olive oil
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2 tbsp lemon juice
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1 tsp sea salt
Soba Noodles
Kale, Basil and Hemp Pesto
Instructions
Soba noodles
Cook the soba noodles in a large quantity of boiling water for 5 minutes.
Drain and rinse with cold water.
Grate one of the garlic cloves and stir it in with the olive oil. Add a generous amount of salt and pepper. Cut an X shape at the bottom of each cherry tomato and coat in olive oil.
On a baking sheet lined with parchment paper, roast the tomatoes for 10 minutes at 350°F (180°C).
Mix together the panko, zaatar, the other grated garlic clove, salt and pepper. Add one tablespoon of olive oil and toss lightly. On a baking sheet lined with parchment paper, spread the mixture and grill for 2-3 minutes at 350°F (180°C), making sure not to burn it.
Mix the pesto and soba noodles together. Add the roasted cherry tomatoes and sprinkle the crunchy panko mixture on top
Kale, Basil and Hemp Pesto
In a food processor mix together the garlic, kale, hemp, lemon juice, salt and pepper. Mix while slowly adding the olive oil, use more or less depending on your desired consistency. Adjust seasoning to taste with salt, pepper and lemon juice.