Pesto di pistacchio genovese on spring wheat soba noodles

Pesto di pistacchio genovese on spring wheat soba noodles

Makes approximately 2/3 cup pesto

1/2 - 1 cup loosely packed fresh basil 
4 cups spinach 
3 tablespoons olive oil 
3 tablespoons nayonaise (or mayonnaise)  
3 tablespoons shelled pistachios
1/4 cup pine nuts
1 tablespoon nutritional yeast (if desired for B vitamins)
2 cloves garlic
1/2 tsp sea salt
1/2 pound soba noodles (buckwheat or spring wheat)
Freshly ground sea salt and black pepper

Combine all ingredients except noodles in a high-speed blender until smooth. Boil soba noodles approximately 5 minutes, or until soft. Drain. In a large serving bowl, combine noodles and sauce until coated.