Soba Noodles with Spinach Basil Walnut Pesto, Artichokes and Goat Cheese

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Sometimes, I like to challenge myself to create a new recipe based on what I’m craving and what’s available. I walk into the grocery store and I hope that inspiration strikes.

I knew that I wanted to eat soba noodles with pesto for dinner last night, but I wasn’t sure what to pair them with. Then, I remembered a recipe I saw in a French cookbook for an omelet with goat cheese, pesto, and artichokes. I didn’t want eggs, so I figured, why not combine the noodles with the other ingredients? It seemed like a good solution.

I wasn’t wrong. This is one of the best pastas I’ve ever made, hands-down. The pesto is fresh and green and reminds me of spring. The artichokes are slightly briny and acidic, and the goat cheese balances them out. A sprinkle of pepper on top ties the whole dish together. I don’t remember eating the bowl because I consumed it very, very quickly. When I inhale vats of pasta, I know that I’ve hit dinner gold.

Anyway. Make this pasta as soon as possible. It’s the perfect meal for a quick weeknight dinner, or anytime when you feel like eating a whole pot of pasta by yourself. I don’t recommend sharing, but if you have to, your friends/family will thank you.

Here’s a song I’ve been jamming out to this morning. I really like the bass guitar in it. It reminds me of Aretha Franklin.

Soba Noodles with Spinach Basil Walnut Pesto, Artichokes and Goat Cheese (from me, to you)

Ingredients

1 package of soba noodles, cooked according to package directions
1 can of artichokes, drained and cut into quarters
2 cups loosely-packed baby spinach
3 sprigs of fresh basil leaves
1/2 cup walnuts
1/2 cup good olive oil (trust me, the good stuff makes a difference)
salt and pepper
juice of half a lemon
goat cheese crumbles and more pepper for topping

Directions

Cook the soba noodles according to package directions. In the meantime, make the pesto. Combine the spinach, walnuts, basil, olive oil, salt, pepper, and juice of half a lemon in a food processor, and pulse on high until smooth. Add more olive oil if the mixture is too chunky.

Drain the noodles and reserve about 1/4 cup pasta cooking water. Return the noodles to the pot and mix with the pesto and a little cooking water. Top with goat cheese crumbles, artichoke and a sprinkle of pepper. Enjoy!

 

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About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be avocados, Halloumi and chocolate croissants.
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