| Udon With Spinach-Miso Pesto
Pesto Sauce
3 pounds of fresh spinach, washed, stemmed
1 cup of fresh basil - (firmly packed)
1 cup of walnuts
2 tablespoons of olive oil
2 tablespoons of miso, or more to taste
2 tablespoons of chopped fresh parsley
For the dish
8 ounces Udon Noodles
1 tablespoon of olive oil
2 garlic cloves, crushed or minced
1 green bell pepper, seeded, minced or Italian frying pepper
1 can of imported plum tomatoes - (14 oz), chopped, with liquid
1 cup of 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 sauté 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.
This recipe yields 4 to 6 servings.
Formatted for MC7 08-01-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 129 Calories; 11g Fat (70.7% calories from fat); 4g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 304mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.
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