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Bon Appétit

Soba With Green Chile Pesto

4.5

(14)

Image may contain Spaghetti Food Pasta Plant Noodle Dish and Meal
Photo by Marcus Nilsson

The secret to this flavorful soba noodle recipe is adding a paste made from chiles and garlic to a fresh and lively basil-cilantro pesto. The heat doesn’t overpower the palate, but it wakes up the other elements of salt, acid, fat, and freshness.

A generous portion of watercress tossed in with cooked soba noodles offers peppery flavor—and it’s high in antioxidants and phytochemicals, which can help improve blood pressure and lower the risk of heart disease, says registered dietitian and renal (kidney) specialist Edith Yang, RD, CSR, CLT. Watercress is low in potassium, making it a good option for those with hyperkalemia and other kidney diseases. The coarse texture of the kosher salt helps press the chiles and garlic into a paste. But if you’ve been advised by your doctor to minimize added salt, feel free to use just a pinch; the pesto promises plenty of flavor through the miso, sesame oil, basil, cilantro, and scallions.

Editor’s note:

This recipe was originally published in the August 2016 issue of ‘Bon Appétit’ and first appeared on Epicurious in August 2016.

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