As the weather heats up (it will eventually, right?) our tastes for dinner may shift from
rich, meaty casseroles to lighter fare. The following recipe is quick to pull together with a little help from store-bought cilantro pesto (I like Pesto Outside The Box at the PSU farmers market), and it is still incredibly flavorful. If you have more time, make your own pesto: blend one bundle of cilantro, 1/4 cup walnuts or pistachios and 1/4 cup of olive oil until chunky. Then fold in 1/4 cup of grated Parmesan and proceed with the recipe.
- 1/2 package soba noodles or whole-wheat spaghetti
- 1/2 cup frozen shelled edamame
- 2 cups spinach, rinsed
- 1/2 cup cilantro pesto
- 2 tablespoons mint, torn into pieces
Bring a medium saucepan of water to a boil. Meanwhile, place edamame in a small bowl or mug and cover with about one cup of water. Microwave the edamame on high until soft, about three to five minutes.
When the water is boiling in your saucepan, add the soba noodles and cook according to package directions. You will know your noodles are done when they are floating at the top of the pot—careful, soba cooks a little faster
When the edamame are done, drain in a pasta strainer. Drain the cooked soba noodles in the same strainer. Rinse the noodles in lukewarm water so they cool a bit, and spread the noodles with your fingers to prevent clumping.
Next, take a large bowl and add half the spinach. Toss in the soba noodles and edamame and then half the pesto with tongs. Sprinkle in the torn mint and toss again. Then add the rest of the spinach and pesto and toss once more so everything is evenly coated with pesto. Serves one to two people.