Glass noodles with arugula & sunflower seed pesto recipe

Ingredients

• 4 heaping tbsp sunflower seeds
• 1 garlic clove
• 1⁄2 lemon
• handful of arugula
• 3 tbsp cold-pressed olive oil
• 1⁄2 tsp salt

1. Soak the sunflower seeds overnight in cold water. Put a sieve over a bowl. Just before using, drain the sunflower seeds. Retain the soaking liquid. Peel the garlic. Juice the lemon.
2. Place the sunflower seeds, the remaining pesto ingredients, and 4 tablespoons of the soaking water into a blender. Purée on the lowest setting for 1–2 minutes.
3. Put 2 cups water in a pan, bring it to a boil, and boil briefly. Remove the pan from the stove. When the water has stopped boiling, add the glass noodles, cover the pan, and leave the noodles to steep for 7–10 minutes. When the noodles have softened but still have a bite (they will continue to cook a bit), drain the noodles in a colander. Transfer them to a large bowl.
4. Pour the pesto over the noodles, toss well to combine, and serve.