Soba Noodles with Swiss Chard–Miso Pesto

Name: Soba Noodles with Swiss Chard–Miso Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 1 medium carrot, peeled and cut into 1-1/2-inch matchsticks; 4 mediums garlic cloves, halved; 4 servings Kosher salt; 59 milliliters red miso paste; 3 teaspoons rice vinegar; 1 sheet dried, roasted seaweed (nori), cut into 9 pieces and thinly sliced (optional); 340 grams dried soba noodles; 340 grams Swiss chard (about 1 bunch); 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Soba Noodles with Swiss Chard–Miso Pesto a try. One serving contains 378 calories, 16g of protein, and 5g of fat. This recipe serves 4. Head to the store and pick up kosher salt, carrot, garlic cloves, and a few other things to make it today. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, trim the ends from the chard stems and discard.

Ingredients you will need

Swiss Chard

Water

Equipment you will use

Pot

Cut off the stems at the base of the leaves and slice crosswise into 1/4-inch pieces.

Ingredients you will need

Base

Place in a small bowl and set aside. Stack the leaves and coarsely chop; set aside.

Equipment you will use

Bowl

Add the chard leaves and garlic to the boiling water, stir to combine, and blanch until the leaves are just wilted and tender, about 2 minutes. Using a slotted spoon, transfer the leaves and garlic to a food processor fitted with a blade attachment (it’s OK if some of the blanching water gets into the food processor). Reserve the pot and water.

Ingredients you will need

Garlic

Swiss Chard

Water

Equipment you will use

Food Processor

Slotted Spoon

Pot

Add the miso paste and vinegar to the food processor and season with pepper. Process until a smooth paste forms, stopping and scraping down the sides of the bowl as needed, about 2 minutes total. Leave the chard pesto in the food processor.Return the water in the pot to a boil over high heat.

Ingredients you will need

Miso

Vinegar

Pepper

Swiss Chard

Pesto

Water

Equipment you will use

Food Processor

Bowl

Pot

Add the soba noodles, stir to separate them, and cook according to the package directions or until al dente.

Ingredients you will need

Soba Noodles

Drain the noodles in a colander and rinse under cold water until cool. With the noodles still in the colander, drizzle with 1 teaspoon of the oil and toss to coat; set aside.Dry the pot, add the remaining 1 tablespoon of oil, and heat over medium heat until shimmering.

Ingredients you will need

Pasta

Water

Cooking Oil

Equipment you will use

Colander

Pot

Add the reserved chard stems and carrots, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, about 3 minutes.

Ingredients you will need

Salt And Pepper

Carrot

Swiss Chard

Remove the pot from the heat.

Equipment you will use

Pot

Add the reserved soba noodles and chard pesto to the pot and toss to combine and evenly coat everything with the pesto. Taste and season with salt and pepper as needed.

Ingredients you will need

Salt And Pepper

Soba Noodles

Swiss Chard

Pesto

Equipment you will use

Pot

Transfer to a serving bowl and garnish with the seaweed, if using.

Ingredients you will need

Seaweed