Udon with Spinach-Miso Pesto: Sounds Delicious

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, Char <charrem73 wrote:

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> Udon with Spinach-Miso Pesto

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> 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

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> 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

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> 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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