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Ingredients

30 min
2 servings
  1. The Pesto
  2. 6-8 cupsfresh garden basil leaves
  3. 3-4 cupsfresh garden kale
  4. 4-6 leavesfresh garden sage leaves
  5. 1-2 teaspoonsfresh garden thyme
  6. 3/4 cuppistachios salted, shelled
  7. 1 clovegarlic, minced
  8. 1 tablespoonfreshly grated parmesan
  9. 1 tablespoonfreshly grated asiago
  10. 2 tablespoonsolive oil
  11. Pinchsea salt
  12. The Noodles
  13. 1 packagewhole wheat organic linguine noodles
  14. 8-10 cupswater
  15. Salt&Oil
  16. Fresh lemon juice

Cooking Instructions

30 min
  1. 1

    Boil the water on a stove. Add a pinch of salt and a little olive oil. Let simmer. Add noodles.

  2. 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. 3

    When noodles are ready remove from water and strain in colander. Let cool slightly. Transfer into a bowl or container.

  4. 4

    Add pesto sauce to the noodles. Make sure it’s poured evenly over the noodles. Spritz with fresh lemon juice.

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Trevor Morse
Trevor Morse @cook_26075994
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