Soba With Green Chile Pesto Recipes
SOBA WITH GREEN CHILE PESTO
The key to cooking with chiles is to think of their heat not as a dare but as another essential building block of flavor, right alongside salt, acid, and fat. Rather than overpowering a dish, a perfectly calibrated prickle of spice enhances the other elements and wakes up the palate.
Provided by Chris Morocco
Categories Bon Appétit Noodle Chile Pepper Sesame Sesame Oil Green Onion/Scallion Watercress Cilantro Basil Quick & Easy Vegetarian Vegan Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, reserving 1/4 cup soba cooking liquid.
- Meanwhile, whisk miso, lime juice, and oil in a large bowl. Chop halved chiles, garlic, and a pinch of salt together on a cutting board, then use the side of chef's knife to mash into a paste. Transfer to bowl with miso mixture and mix well. Add scallions, chopped basil, and cilantro and toss to combine; season pesto with salt.
- Add soba, watercress, and sliced chile to pesto and toss, adding reserved soba cooking liquid by the teaspoonfuls as needed, until nicely coated.
- Serve noodles topped with torn basil and sesame seeds.
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- Cook noodles in a large pot of boiling salted water until al dente, about 5 minutes. Drain, reserving ¼ cup soba cooking liquid.
- Meanwhile, whisk miso, lime juice, and oil in a large bowl. Chop halved chiles, garlic, and a pinch of salt together on a cutting board, then use the side of chef’s knife to mash into a paste. Transfer to bowl with miso mixture and mix well. Add scallions, chopped basil, and cilantro and toss to combine; season pesto with salt.
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