Udon Noodles with Rocket Pesto and Tomato Salsa
SERVES: 4 DIFFICULTY: Easy
It’s interesting to see what happens when you add in some unexpected flavours.
INGREDIENTS
300g Hakubaku udon noodles
1/2 cup Fresh basil (chopped, loosely packed)
160ml Olive oil
3 medium Tomatoes (roughly chopped)
2 Red thai chillies (finely sliced)
8 cloves Garlic (roughly chopped)
120g Rocket (roughly chopped)
40g Parmesan or vegetarian cheese (finely grated)
2tbsp Lemon juice
50g Pine nuts (toasted)
|Udon
METHOD
STEP ONE:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Set aside, keeping warm.
STEP TWO:ROCKET PESTO
Blend or process garlic, basil, rocket and olive oil until smooth.
STEP THREE:COOKING
In a large saucepan, combine noodles, pesto blend, tomatoes, cheese, lemon juice and chilli.
Cook, stirring, until hot.
Add pine nuts, gently tossing to combine.
STEP FOUR:SERVING
Divide noodle mixture amoung 4 serving bowls or plates.
Serve immediately.
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