In this recipe, the Asian flavor of miso fuses with the peppers, tomatoes, and olives of Italian cuisine. This fusion pasta dish makes a luscious meal all year round. It’s good served warm or even at room temperature. Serve these Udon Noodles with Spinach-Miso Pesto with a bountiful salad of greens and tomatoes. Photos by Evan Atlas.
Udon Noodles with Spinach-Miso Pesto
Serves: 4 to 6
- Spinach-Miso Pesto
- 8 oz udon noodles or Chinese wheat noodles (or substutute linguine or fettucine)
- 1 tbsp 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 black olives, sliced
- 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.