Udon Noodles with Spinach-Miso Pesto
This fusion pasta dish — the Asian flavor of miso with the peppers, tomatoes, and olives of Italian cuisine — makes a luscious meal all year round. It’s good served warm or even at room temperature. Serve with a bountiful salad of greens and tomatoes. Photos by Evan Atlas.
Serves: 4 to 6
- Spinach-Miso Pesto
- 8 ounces udon noodles or Chinese wheat noodles (or substutute linguine or fettucine)
- 1 tablespoon olive oil
- 2 cloves garlic, crushed or minced
- 1 bell pepper (any color) or Italian frying pepper, seeded and minced
- 3 medium ripe tomatoes, cut into small dice
- 1/4 to 1/2 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 bell or 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 the skillet mixture into the noodles and serve at once, or let cool and serve at room temperature.