Udon with Spinach-Miso Pesto

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Udon with Spinach-Miso Pesto

 

Pesto Sauce:

3/4 lb. fresh spinach washed, stemmed

1/2 cup fresh basil, firmly packed

1/4 cup walnuts

2 tbsps. olive oil

2 tbsps. miso or to taste

2 tbsps. chopped fresh parsley

 

The Dish:

8 ozs. udon noodles

1 tbsp. olive oil

2 garlic cloves crushed or minced

1 green bell pepper seeded, minced or Italian frying pepper

1 14 oz. can imported plum tomatoes,chopped, with liquid

1/4 cup sliced black olives

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 pesto ingredients. Process until the

mixture is a coarse puree.

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

container. Toss with the pesto and cover.

Heat the olive oil in a medium-sized 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 for 5 minutes. Stir this mixture into

the noodles and serve at once, or let cool and serve at room temperature.

Yields 4 to 6 servings.

 

 

 

 

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