I usually make food that reflects the Season. What better way to celebrate Spring than make something “green” which signifies the changing landscape.

Instead of using regular pasta, I used green tea soba which you can get at any Asian store. Soba can served either hot or cold and usually takes little less time to cook than regular pasta.


Cook your pasta according to package directions and set aside. For this recipe don’t rinse the soba to allow the sauce/pesto better coat the noodles.



Place the soba in a bowl and add 2-3 tbsp. of pesto and a cup or more of baby kale. Toss everything together until well combined and serve hot. You can substitute baby spinach or any tender greens if you don’t have baby kale for this recipe.