Claire Thomson says: “I’m a big fan of buckwheat or soba noodles. From the buckwheat seed, and not a grain as the name suggests, buckwheat is gluten free and a reliably useful and versatile ingredient. Ground as a flour to make noodles or pasta, it has an intensely nutty flavour, which suits cold dishes such as this salad very well.

“While noodles might make you think more of Asia than Italy, as the pesto here might prompt, buckwheat pasta is also used in Italian cooking. Buckwheat, walnut pesto, avocado, chard and edamame – these are all flavours that work very well together, all earthy and nutty. You’ll find buckwheat or soba noodles easily enough to make this recipe, or you could look for more elusive Italian buckwheat pasta varieties.”

Ingredients

1 large bunch of basil, leaves picked
2 cloves of garlic, finely chopped
50g walnuts, roughly chopped
40g parmesan, grated (shredded)
50ml good olive oil, plus more for the noodles and to serve
350g buckwheat or soba noodles
200g chard, stalks and leaves chopped
100g podded edamame beans (fresh or frozen)
zest and juice of 1 lemon
50g rocket, roughly chopped
2 avocados, stoned, peeled and cut into small cubes
salt and freshly ground black pepper

Method

Blend or use a pestle and mortar to mix the basil, garlic, walnuts and parmesan to a coarse paste, then pulse or pound while slowly adding the olive oil to form a smooth sauce. Season well with salt and pepper.

Bring a large saucepan of unsalted water to a boil. Cook the noodles according to the packet instructions (about 4–5 minutes), then drain and rinse under cold water and toss them with 2 tablespoons of olive oil.

Fill the saucepan back up with well-salted water and bring to a boil. Add the chard stalks, then the leaves and finally the edamame. Cook for 3–4 minutes, until tender. Drain well and spread out on a plate to cool quickly.

To serve, in a large bowl or a wide platter, add the noodles, chard and edamame and stir through with the pesto (you can leave some to serve on the side, if you wish).

Add the lemon zest and juice, then the rocket and avocado and check the seasoning, adding more salt and pepper to taste.

From Home Cookery Year: Four Seasons, Over 200 Recipes for All Possible Occasions by Claire Thomson (£30, Quadrille), out now

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