Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a tasty dish, pesto noodle salad. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Pesto Noodle Salad is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Pesto Noodle Salad is something that I’ve loved my entire life. They’re fine and they look fantastic.

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.

To get started with this recipe, we have to first prepare a few components. You can cook pesto noodle salad using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pesto Noodle Salad:

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

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. 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!

Instructions to make Pesto Noodle Salad:

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.

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. Healthy and filling - this Soba Noodle Salad with Walnut Pesto is an easy way to get a good dose of greens in a delicious way! 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.

So that’s going to wrap it up for this exceptional food pesto noodle salad recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!