Soba Noodle Salad with Walnut Pesto


Makes: 4-6 servings 

Time: 40 Minutes

Pasta salad are a great way to get to know new pasta, since you really experience their texture without too much thick sauce. Try Soba noodles. Quite filling and interesting!


2 cups fresh basil leaves, packed

2 garlic cloves

¼ cup walnuts

½ cup Parmigiano-Reggiano, freshly grated + shaved for garnish

½ cup extra virgin olive oil

½ teaspoon Kosher salt

⅛ teaspoon freshly ground black pepper

12 ounces buckwheat noodles (4 bundles)

½ pound haricot verts, halved crosswise

1½ cup fresh or frozen peas

2 cups arugula, thick stems removed

1 Hass avocado, peeled and cubed

1 lemon, zested


To make the pesto, add basil, garlic, walnuts, and parmesan to food processor. Pulse while slowly adding ½ cup olive oil through chute until smooth and desired consistency. Add salt and pepper and pulse to incorporate.

Meanwhile, bring a large saucepan of unsalted water to a boil. Cook soba noodles as per package directions (about 4-5 minutes). Drain and rinse noodles under cold water and toss the 2 tablespoons of the pesto.

Fill the saucepan back up with salted water. Bring to a boil and add the haricot verts and peas. Cook for 3-4 minutes, until tender. Drain well and add to the noodles. Add the remaining pesto and the arugula. Season with salt and pepper and toss again.

Plate the noodles and top with the avocado, lemon zest, and shaved Parmigiano-Reggiano.


Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.

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