Flavorful Southern Fried Chicken
I found a recipe for fried chicken in a cookbook and I added my favorite spices to make it more flavorful.
Read MoreSoba with Parsley-Pea Pesto and Kale
Drescription
The recipe makes more pesto than you will need for several servings of pasta, but it keeps (and freezes!) well. Make a batch and you're only ever a few minutes away from dinner. Try leftover pesto as a sandwich/wrap/pita spread if your lunch is in need of a pick-me-up.
Ingredients
- 2 cups frozen peas, defrosted
- 1 bunch fresh italian flat-leaf parsley, roughly chopped
- zest and juice of one lemon
- 1/2 cup slivered almonds
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1 splash balsamic vinegar
- 1/2 cup olive oil, divided, or as needed
- salt, to taste
- 100 grams dried soba noodles
- 2 cups frozen peas
- 2 cups chopped kale (or other greens)
- 1/2 cup parsley-pea pesto
Directions
- Add all ingredients except olive oil to a food processor and pulse until roughly combined.
- Add 1/4 cup olive oil and continue pulsing until mixture comes together. Add more olive oil, 1 tablespoon at a time, if pesto needs to be thinned out. You want it to be loose enough that it will lightly coat your noodles.
- Bring a small pot of water to a boil and salt generously. Once water has come to a boil, add dried soba noodles, give a good stir, turn off the heat and cover. Set aside for 4 to 5 minutes. I like my soba al dente and find that it is very easy to overcook. This method ensures that the noodles maintain their bite.
- While noodles are cooking, place the frozen peas in a small bowl and add some water. Heat them in the microwave for 2 to 3 minutes on high, stirring halfway through, or until defrosted.
- Once noodles and peas are cooked, drain both and return to the pot. Add chopped kale and pesto. Toss to coat evenly. You're done! Enjoy!
