Udon Noodles with Spinach-Miso Pesto
This fusion pasta dish — the Asian flavor of miso with the bell peppers, tomatoes, and olives of Italian cuisine — makes a luscious warm-weather meal. Serve with fresh corn on the cob and a bountiful salad of greens and tomatoes.
Serves: 4 to 6
- Spinach-Miso Pesto
- 8 ounces udon noodles
- 1 tablespoon olive oil
- 2 cloves garlic, crushed or minced
- 1 green bell pepper or Italian frying pepper, seeded and minced
- 3 medium ripe tomatoes, cut into small dice
- 1/4 cup sliced black olives
- Freshly ground pepper to taste
Prepare the pesto and set aside.
Cook the udon noodles according to package directions until al dente. Drain and transfer to a serving container. Toss with the pesto and cover.
Heat the oil in a medium 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.