Pasta Udon With Spinach-Miso Pesto

posted by RisaG 06-11-99 6:55 PM

* Exported from MasterCook Buster *

Recipe By : Vegetariana by Nava Atlas
Serving Size : 6 Preparation Time :
Categories : Noodles Spinach
Soy Sauces

Amount Measure Ingredient -- Preparation Method

3/4 pound spinach -- washed and stemmed
1/2 cup fresh basil -- firmly packed
1/4 cup walnuts
1/4 cup olive oil
2 tablespoons miso -- or more to taste
2 tablespoons fresh parsley -- chopped

1/2 pound udon noodles -- * see note
1 tablespoon olive oil
2 cloves garlic -- crushed or minced
1 Italian frying pepper (cubanelle), -- seeded & minced
1 ounce can imported plum tomatoes with juice -- chopped, up to 14
1/4 cup black olives -- sliced
freshly ground black pepper -- to taste

Steam the spinach just until it is wilted. Squeeze out as much moisture as possible, then place the spinach in the container of a food processor along with the rest of the sauce ingredients. Process until the mixture is a coarse puree.

Cook the udon noodles al dente. Drain and transfer to a serving container.

Toss with the pesto and cover.

Heat the olive oil in a medium-size skillet.

Add the garlic and frying pepper and saute over low heat until the garlic is golden.

Add the tomatoes, olives and black pepper and simmer over low heat 5 minutes.

Stir this mixture into the noodles and serve at once, or let cool and serve at room temperature.

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