Beets & Soba Noodles

You can see the recipe for Mediterranean beets on a previous post

Soba Noodles with Pea Pesto from Karma Chow (slight modifications)

1 8.8 ounce package of soba noodles (gluten free buckwheat is best) usually find them in the Asian isle of Central Market
1 10 ounce bag of frozen peas, thawed
2 garlic cloves
1/2 cup toasted pine nuts, plus a few for garnish
1/4 cup of basil (Karma Chow calls for fresh mint I replaced mint with basil)
Himalayan salt to taste
1 Tablespoon of lemon zest
1/3 cup extra virgin olive oil

Cook soba noodles according to instructions, drain and set aside in a large bowl.
Combine peas, garlic, basil, pine nuts in a food processor and pulse until combined.
Add salt and lemon and oil slowly until creamy.

Scoop the pesto over the noodles and combine with tongs until the noodles are covered. Garnish with pine nuts and serve.

Goes well with beets. I’ve even added cooked chicken to the noodles but they taste just great without it.

Nutrition facts:
Per serving
560 calories
31 g fat
Saturated fat 3.5g
Cholesterol 0mg
Sodium 510 mg
Carbs 56g
Fiber 8g
Protein 15g

Weight Watcher points 15 (points from oil and nuts and noodles. If you want to cut back on the oil and nuts you can shave a few points off and probably get it down to 10)