Recipe: Perfect 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.

It's the perfect dish for Spring. We sat on the back deck and ate ours, savouring every mouthful! Sounds kind of weird The flavoful homemade Arugula Pesto. You can have Pesto Noodle Salad using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pesto Noodle Salad

1. It's of The Pesto.
2. It's 6-8 cups of fresh garden basil leaves.
3. You need 3-4 cups of fresh garden kale.
4. You need 4-6 leaves of fresh garden sage leaves.
5. Prepare 1-2 teaspoons of fresh garden thyme.
6. Prepare 3/4 cup of pistachios salted, shelled.
7. You need 1 clove of garlic, minced.
8. It's 1 tablespoon of freshly grated parmesan.
9. Prepare 1 tablespoon of freshly grated asiago.
10. You need 2 tablespoons of olive oil.
11. Prepare Pinch of sea salt.
12. It's of The Noodles.
13. It's 1 package of whole wheat organic linguine noodles.
14. Prepare 8-10 cups of water.
15. It's of Salt&Oil.
16. Prepare of 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. This Pesto Kelp Noodle Salad will keep you nourished and have you feeling full without that heavy feeling that you often get after eating. 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!

Pesto Noodle Salad step by step

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..

And boy, oh boy does this noodle salad come packed with plenty of that! Vegan + GF Asian noodle salad made with cucumbers, rice noodles, mint + cilantro and topped with a creamy almond ginger dressing. 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. Salad greens and zucchini noodles are tossed with a creamy, nutty and protein-rich pesto.