Spring Buckwheat Noodle Salad

British cooks Jasmine and Melissa Hemsley dress this vegetable-packed noodle salad with a deeply flavorful and tangy sun-dried tomato and Brazil nut pesto.

 

INGREDIENTS

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

 

MAKE AHEAD

The sun-dried tomato pesto can be refrigerated for 2 days. Bring to room temperature before using.

SUGGESTED PAIRING

Bright Sauvignon Blanc.

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 375°. Spread the nuts in a pie plate and bake for about 5 minutes, until lightly browned. Transfer to a food processor and let cool completely. Add the sun-dried tomatoes, lemon juice, garlic and crushed red pepper and pulse until a chunky paste forms. With the machine on, gradually add the oil until incorporated. Season the pesto with salt and black pepper.
2. In a large saucepan of salted boiling water, cook the noodles until just tender. Drain and cool under cold running water. Drain again. In a large bowl, toss the noodles with 2 tablespoons of the pesto.
3. In a large saucepan of salted boiling water, cook the haricots verts, peas and fava beans until crisp-tender, 3 to 4 minutes. Drain well and add to the noodles; toss well. Add the remaining pesto along with the arugula, parsley and basil; season with salt and black pepper and toss again. Transfer the noodles to shallow bowls and top with the avocado, lemon zest and cheese. Serve right away.