Buckwheat Noodles with Vegetables and Arugula Matcha Pesto

Ingredients

• 120 g arugula (1 large bunch)
• 1 Garlic clove
• 50 g Pumpkin seeds
• 120 ml olive oil
• 1 tsp matcha tea powder
• Salt
• Pepper
• 1 tbsp Lemon Juice
• 1 small onion (30 g)
• 250 g Cherry Tomatoes
• 1 eggplant
• 400 g Hokkaido pumpkin flesh
• 250 g buckwheat noodles
• 0.5 tsp dried thyme
• 100 g goat cheese from the roll (45% fat in product)

Instructions

1. 1.

   Wash and dry arugula, then chop into small pieces. Peel garlic. Toast pumpkin seeds in a hot pan without oil over medium heat for 3 minutes.

2. 2.

   Blend arugula, garlic, half of the pumpkin seeds with 100 ml olive oil. Stir in matcha powder and season with salt, pepper, and lemon juice.

3. 3.

   For the vegetables, peel and halve the onion, then slice into strips. Wash and halve the tomatoes. Clean and wash the eggplant. Cut the eggplant and pumpkin flesh into small pieces.

4. 4.

   Cook noodles according to package instructions in plenty of boiling salted water until al dente. Drain in a colander and let rest.

5. 5.

   Meanwhile heat remaining oil in a pan. Sauté onions, eggplant, and pumpkin for 5 minutes over medium heat while stirring. Add tomatoes and sauté for another 5 minutes. Season with thyme, salt, and pepper.

6. 6.

   Arrange noodles with vegetables on a plate or tray. Sprinkle goat cheese over them. Drizzle some pesto over the noodles, sprinkle remaining pumpkin seeds, and serve with the pesto on the side.