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 Noodles with Rocket Pesto and Tomato Salsa
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.
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.
Divide noodle mixture amoung 4 serving bowls or plates.