Spring Buckwheat Noodle Salad

Name: Spring Buckwheat Noodle Salad
Total time: 60 min
Ingredients: 6 Brazil nuts; 0.25 cup oil-packed sun-dried tomatoes (drained); 0.25 cup fresh lemon juice; 2 garlic cloves (small); 1 pinch of crushed red pepper; 0.5 cup extra-virgin olive oil; Kosher salt; Black pepper; 12 ounces buckwheat noodles; 0.5 pound haricots verts (halved crosswise); 1.5 cups fresh young peas (8 ounces); 1.5 cups fava beans or thawed frozen lima beans (shelled and peeled); 8 leaves chopped (thick stems discarded and chopped); 0.5 cup parsley (lightly packed chopped); 0.5 cup basil leaves (lightly packed torn); 1 Hass avocado (peeled and cubed); lemon zest and shaved Parmigiano-Reggiano cheese (Finely grated for serving)

5.0

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British cooks Jasmine and Melissa Hemsley dress this vegetable-packed noodle salad with a deeply flavorful and tangy sun-dried tomato and Brazil nut pesto.

By Jasmine Hemsley

and Melissa Hemsley

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Ingredients

6 Brazil nuts
1/4 cup oil-packed sun-dried tomatoes, drained
1/4 cup fresh lemon juice
2 garlic cloves (small)
1 pinch of crushed red pepper
1/2 cup extra-virgin olive oil
Kosher salt
Black pepper
12 ounces buckwheat noodles
1/2 pound haricots verts, halved crosswise
1 1/2 cups fresh young peas (8 ounces)
1 1/2 cups fava beans or thawed frozen lima beans, shelled and peeled
8 leaves, chopped (thick stems discarded)
1/2 cup parsley (lightly packed chopped)
1/2 cup basil leaves, torn and lightly packed
1 Hass avocado, peeled and cubed
Lemon zest and shaved Parmigiano-Reggiano cheese, finely grated for serving)

Directions

Preheat the oven to 375°F. Spread the nuts in a pie plate and bake for about 5 minutes, until lightly browned. Transfer to a food processor and let cool completely. Add the sun-dried tomatoes, lemon juice, garlic and crushed red pepper and pulse until a chunky paste forms. With the machine on, gradually add the oil until incorporated. Season the pesto with salt and black pepper.
In a large saucepan of salted boiling water, cook the noodles until just tender. Drain and cool under cold running water. Drain again. In a large bowl, toss the noodles with 2 tablespoons of the pesto.
In a large saucepan of salted boiling water, cook the haricots verts, peas and fava beans until crisp-tender, 3 to 4 minutes. Drain well and add to the noodles; toss well. Add the remaining pesto along with the arugula, parsley and basil; season with salt and black pepper and toss again. Transfer the noodles to shallow bowls and top with the avocado, lemon zest and cheese. Serve right away.