Pesto Pasta Oolong Tea with Meatballs

Instructions

1. Preheat your oven to 375°F (190°C).
2. Dice the yellow, raw and capsicum green; slice the mushrooms, oyster, raw; and cube the eggplant, raw.
3. In a mixing bowl, combine the lean beef patty with salt, ground pepper, thyme, rosemary, and marjoram. Mix well.
4. Form small meatballs from the mixture and place them on a baking tray. Bake in the preheated oven for 15 minutes.
5. Boil water in a pot and cook the soba (buckwheat noodles) according to package instructions, then drain.
6. In a skillet, sauté the diced and sliced vegetables in extra virgin olive oil over medium heat for 10 minutes until they're soft and golden.
7. For the pesto, blend fresh basil leaves and garlic in a food processor, gradually adding olive oil until the mixture is smooth.
8. Toss the cooked soba noodles with the prepared pesto in a large bowl.
9. Add the roasted meatballs and sautéed vegetables to the bowl with the pesto noodles. Gently mix until well combined.
10. Serve your Pesto Pasta Oolong Tea with Meatballs hot, garnished with a sprinkle of fresh herbs or parmesan if desired. Enjoy your healthified culinary creation!