Soba Noodle Salad with Asian Pesto is one more delicious pesto use. This one requires a little modification, so I’ve written it out again, but it’s useful to compare it to the original so you get a sense of how to modify pesto type sauces in general. Soba Noodle Salad with Asian Pesto is a great salad to make year round as it’s fairly easy to find good quality cherry tomatoes, radishes and cukes all the time. It’s also quick and easy. And if you don’t think you’ll eat all the pasta at the same time, just cook what you need or cook it all but don’t add the pesto to all of it, because of the oil and acid in the pesto, it breaks down the noodles and makes them soggy. But if you store the extra noodles separately, they’ll be fine and you’ll have the joy of Soba Noodle Salad with Asian Pesto leftovers. 1 pound Asian eggplant Kosher salt ½ pound buckwheat soba noodles 1 cup cherry tomatoes 1 cup radishes 1 cup English cucumber Asian Pesto: 2 cups fresh basil leaves (thai if you can find them) ⅓ cup cashews 2-4 cloves of garlic ½ cup olive … Continue reading →