Recipe: Appetizing Pesto Noodle Salad

Pesto Noodle Salad. If you're wary of kelp noodles, this recipe is a great place to start. They have almost no flavor, which really lets the pesto shine here. And they have a pleasant chewy texture that, along with the fresh.

This Pesto Kelp Noodle Salad is so nourishing and delicious! It's the perfect dish for Spring. We sat on the back deck and ate ours, savouring every mouthful! You can have Pesto Noodle Salad using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pesto Noodle Salad

1. You need of The Pesto.
2. Prepare 6-8 cups of fresh garden basil leaves.
3. It's 3-4 cups of fresh garden kale.
4. You need 4-6 leaves of fresh garden sage leaves.
5. You need 1-2 teaspoons of fresh garden thyme.
6. Prepare 3/4 cup of pistachios salted, shelled.
7. Prepare 1 clove of garlic, minced.
8. It's 1 tablespoon of freshly grated parmesan.
9. It's 1 tablespoon of freshly grated asiago.
10. Prepare 2 tablespoons of olive oil.
11. You need Pinch of sea salt.
12. Prepare of The Noodles.
13. It's 1 package of whole wheat organic linguine noodles.
14. It's 8-10 cups of water.
15. It's of Salt&Oil.
16. It's of Fresh lemon juice.

Soba Noodle and Vegetable Salad with Soy Balsamic Vinaigrette. If you find the idea of sprinkling imitation crab meat on your salad a little too funky, feel free to use cooked shrimp or skip it altogether. The flavoful homemade Arugula Pesto featured in this recipe comes together in a flash, but you can definitely substitute in a couple tablespoons of your favorite. These pesto-dressed buckwheat noodles are loaded with fresh veggies and would be a welcome change from your usual picnic pasta salad.

Pesto Noodle Salad instructions

1. Boil the water on a stove. Add a pinch of salt and a little olive oil. Let simmer. Add noodles..
2. In a food processor mix the basil, kale, herbs, pistachios and garlic with the olive oil. Let mix until smooth but still hearty. Add the cheeses. Salt to taste. Stir with spoon..
3. When noodles are ready remove from water and strain in colander. Let cool slightly. Transfer into a bowl or container..
4. Add pesto sauce to the noodles. Make sure it’s poured evenly over the noodles. Spritz with fresh lemon juice..

Rice stick noodles, Asian pesto, pepper strips and shrimp. Fresh summer squash noodles are paired with juicy yellow peaches, sugar-sweet cherry tomatoes, and tossed in a bold pesto sauce. Grab a fork and dig in! Salad greens and zucchini noodles are tossed with a creamy, nutty and protein-rich pesto. Pistachios stand in for pine nuts (which are typically used to make pesto) and contain less fat.

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