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Buckwheat paste with nuts and spices

Buckwheat Soba Pasta with Walnuts and Fresh Herbs

You can eat this pasta with herbs and nuts and feel zero guilt! Food isn't just fuel — it's a mood, too. And healthy food, when it's also delicious, makes for a really good mood! Buckwheat soba pasta is just about the perfect ingredient. It fills you up fast, yet won't pack on the pounds. Look for it at health-food stores, or order it online.

Yulia Reznikova

Recipe author

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Composition / ingredients

Servings:

Buckwheat (soba) noodles

100

Olive oil

Basil

Fresh oregano

Fresh sage

Sea salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 8 g

Fats 29 % 18 g

Carbohydrates 59 % 37 g

351 kcal

GI: 0 / 100 / 0

Cooking method

Cooking time: 20 min

Step 1:

First, cook the 100 g (about 3.5 oz) of noodles.
Step 2:

Once the water is boiling, add a good pinch of quality salt and the noodles. Buckwheat flour makes a wonderfully tasty pasta, and it goes by many names — in northern Italy it's called pizzoccheri, in Japan it's soba. Depending on the brand, it can contain anywhere from 5 to 50 percent wheat flour. Stir constantly so the noodles don't clump together.
Step 3:

While the noodles cook, heat 2 tablespoons of oil in a pan and add the spices and herbs: 1/4 cup chopped basil leaves, 1/4 cup chopped oregano leaves, 1 tablespoon chopped sage leaves, and 1/2 teaspoon cumin seeds. Stir to combine. Fresh herbs make food brighter, tastier, and more alive! Feel free to use whichever herbs you love most.
Step 4:

Add the walnuts and some black (or red/cayenne) ground pepper to the same pan. Stir to combine.
Step 5:

Now add the cooked noodles. Toss everything together for another minute or two, and it's done! Be sure to serve this dish piping hot, right after cooking.