Healthy Recipes

Udon with Arugula-Pumpkin Seed Pesto

Serve this dish as is or jazz up the flavor with sun-dried tomatoes, kalamata olives, steamed broccoli, snow peas, and roasted red pepper—in any combination.

Udon with Arugula-Pumpkin Seed Pesto
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2 cloves garlic, unpeeled
¾ cup pumpkin seeds
2 cups packed arugula
½ cup packed chopped fresh parsley
¼ cup sweet miso
¼ cup extra-virgin olive oil
Juice and zest of 1 lemon
½ teaspoon salt
1 package (8.8 ounces) udon noodles


1. Preheat oven to 400°F. Roast garlic 8 minutes, or until softened. Remove from oven; set aside to cool. Reduce oven temperature to 350°F. Spread pumpkin seeds in single layer on baking sheet. Roast 8 minutes, or until lightly browned and fragrant. Let cool.

2. In food processor, combine pumpkin seeds, arugula, parsley, miso, oil, lemon juice and zest, and salt. Squeeze garlic pulp from skins into processor. Process until mixture is almost smooth.

3. Cook noodles according to package directions. Drain; rinse with cold water, then drain again. Toss with arugula–pumpkin seed pesto just before serving.

Nutritional facts: 

Per serving: 538 calories, 29 g fat (4 g saturated), 55 g carbohydrates, 18 g protein, 6 g fiber, 1,034 mg sodium (43% Daily Value).

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