Buckwheat Noodle Salad
with Sun-Dried Tomato Pesto

Ingredients

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

Instructions

  1. Toast the Nuts

    • Preheat the oven to 375°F.
    • Spread the Brazil nuts on a baking sheet and toast for about 5 minutes until lightly browned.
    • Transfer to a food processor and allow to cool completely.

  2. Make the Pesto

    • To the food processor, add sun-dried tomatoes, lemon juice, garlic, and crushed red pepper.
    • Pulse until a chunky paste forms.
    • With the machine running, slowly drizzle in the olive oil until fully incorporated.
    • Season with salt and black pepper.

  3. Cook the Noodles

    • In a large pot of salted boiling water, cook the buckwheat noodles until just tender.
    • Drain and rinse under cold water. Drain again.
    • In a large bowl, toss the noodles with 2 tablespoons of the pesto.

  4. Prepare the Vegetables

    • In a separate pot of salted boiling water, cook the haricots verts, peas, and fava beans until crisp-tender (about 3–4 minutes).
    • Drain well and add to the noodles. Toss to combine.

  5. Assemble the Salad

    • Add the remaining pesto to the bowl along with the arugula, parsley, and basil.
    • Season with salt and black pepper, then toss again to mix evenly.
    • Transfer to serving bowls and top with cubed avocado, lemon zest, and grated cheese.

  6. Serve Immediately

    • Enjoy fresh for the best flavor and texture.

Make-Ahead Tip

The sun-dried tomato pesto can be made in advance and stored in the refrigerator for up to 2 days. Bring to room temperature before using.