There are some days that I just can’t seem to think of ANYTHING to make for dinner and NOTHING seems appealing to want to eat. When we are home we rarely eat out, so every day I’m trying to make nutritious meals from scratch that everyone will enjoy. Sounds easier than it really is.
I get inspiration from recipes I see, different blogs I follow, what we have in the fridge and also what’s in season. Winter time has been meals of roast veggies, comfort food dishes, rice bowls, and many many taco nights. I don’t know about other parents, but for me the day flies by and all of a sudden it’s 4pm and I have no idea what I’m making for that night’s dinner. This dish is one of those didn’t-know-what-we-were-having-for-dinner dishes that is quick and I usually have everything in the fridge and cupboards for. I had made the kale pesto the day before, so I had it ready in the fridge, it was what inspired this dish.
Saute onions and garlic in a Tbsp of coconut oil on medium heat.
Once the onions have been cooked and are translucent, add the spinach to the pan and cook down until wilted.
Add the peas. (These were frozen, I put in a sieve and ran under hot water to unthaw). Cook just long enough to warm them,about 3-4 minutes, you do not want them to be overcooked.
Add in Noodles coated in Kale Pesto. And Serve!
Soba Noodles with Pesto, Spinach and Peas
- 1/3 Box Soba Noodles
- 1/4 Cup Onion (chopped into small pieces)
- 2 Garlic Cloves
- 3 Cups Fresh Spinach
- 1.5 Cups Peas (I used organic frozen)
- 1/2 Cup Kale Pesto (use this recipe!)
- Salt and Pepper
- 1-2 Tbsp Pumpkin Seeds (for garnish)
- Boil water, add soba noodles and follow cooking directions, cooking noodles the minimum suggested time.
- While noodles are cooking, melt 1 Tbsp of coconut oil on medium heat in a large frying pan. I like to use a deep dish frying pan, as I add in all the ingredients to stir together at the end.
- Saute chopped onion and garlic in oil until onions are translucent. About 8-10 minutes.
- Add the Spinach to the pan and cook just until it has wilted.
- When the noodles are done cooking, drain and put back into pot that they were cooked in. Add the kale pesto and mix thoroughly until all the noodles are coated in the pesto.
- Then add the peas to the pan and cook just long enough to heat. About 3-4 minutes.
- Ass pesto noodles into the pan. Turn off heat and mix all ingredients together.
- Season with salt and pepper.
- Serve with pumpkin seed as garnish for an added crunch.
Note: Pumpkin seeds are totally optional