Vegetarians recipes
Udon With Spinach-Miso Pesto
Pesto Sauce:

3/4 pound fresh spinach -- washed, stemmed
1/2 cup fresh basil - (firmly packed)
1/4 cup walnuts
2 tablespoons olive oil
2 tablespoons miso -- or to taste
2 tablespoons chopped fresh parsley

For the dish:

8 ounces udon noodles
1 tablespoon olive oil
2 garlic cloves -- crushed or minced
1 green bell pepper -- seeded, minced (or Italian frying pepper)
1 can imported plum tomatoes - (14 oz) -- chopped, with liquid
1/4 cup sliced black olives
Freshly-ground black pepper -- to taste

Steam the spinach just until it is wilted. Squeeze out as much moisture as possible, then place the spinach in the container of a food processor along with the rest of the pesto ingredients. Process until the mixture is a coarse puree.

Cook the udon noodles until al dente. Drain and transfer to a serving container. Toss with the pesto and cover.

Heat the olive oil in a medium-sized skillet. Add the garlic and frying pepper and sauté over low heat until the garlic is golden. Add the tomatoes, olives, and black pepper and simmer over low heat for 5 minutes. Stir this mixture into the noodles and serve at once, or let cool and serve at room temperature.

This recipe yields 4 to 6 servings.

"Miso adds a rich, hearty flavor to this pesto, making a bold substitute for Parmesan cheese."


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