Pestonoodles Recipes

SUPERFOOD WALNUT PESTO NOODLES

Steps:

• Begin by getting your soba noodles cooking, cook according to directions.
• Make the Superfood Walnut Pesto: Place walnuts, miso, oil, garlic and water into a food processor and pulse repeatedly. Add the power greens and pulse. Adjust consistency by adding more water if you like. Add a squeeze of lemon, pulse, and taste. Add more garlic, lemon or salt to taste. (The miso is satisfyingly salty so I didn't add salt.)
• Toss the noodles with ⅓-½ of the walnut pesto ( you will have enough walnut pesto for 4-6 servings).
• Place noodles in a bento box with a handful of greens, shredded cabbage, walnuts and radishes. ( Feel free to add avocado, or other veggies) Drizzle veggies with a little olive oil, lemon and salt. Pack it up with a set of chopsticks and you are good to go.

PESTO NOODLES

Steps:

• Cook the noodles as directed on the package.
• Drain into colander and then dump in a bowl.
• Stir pesto into the noodles and serve hot. You can use more pesto if necessary.

SIMPLE PESTO PASTA

Steps:

• Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
• Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.

SALMON WITH PESTO VEGGIE NOODLES BY WOLFGANG PUCK RECIPE BY TASTY

Steps:

• Finely dice the shallot and add it to a medium bowl.
• Mince the garlic and add it to the bowl with the shallot.
• Chiffonade the basil, chop the parsley, and add to the bowl.
• Quarter the cherry tomatoes and add them to the bowl with the herbs, along with the chili flakes, a pinch of salt and pepper, the juice of one lemon, and the olive oil. Stir to combine.
• Heat a bit of oil in a medium skillet over medium heat.
• Season the salmon fillets with salt and pepper. When the oil is shimmering, sear the salmon on one side until golden brown. Flip and cook until the other side is golden brown and the fish is cooked through. Remove the salmon from the heat and wipe out the skillet.
• Cut the squash, zucchini, carrots, and watermelon radishes in half, if needed, then spiralize.
• Heat a bit of oil in the pan over medium heat until simmering.
• Add the vegetable noodles to the pan and season with salt and pepper. Saute until tender, about 2 minutes.
• Divide the vegetable noodles between two plates.
• Place a piece of salmon on each bed of noodles, then top with tomato sauce.
• Enjoy!

PESTO PASTA

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
• In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

NOODLES WITH PESTO, PARMESAN AND BROCCOLI

Steps:

• Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles, reserving 1 cup cooking liquid.
• Heat olive oil in heavy large pot over medium heat. Add onion, garlic and dried red pepper and sauté until onion is translucent, about 5 minutes. Add broccoli and 1/4 cup reserved noodle cooking liquid. Cover pot and cook until broccoli is crisp-tender, about 4 minutes. Add noodles, 1/2 cup Parmesan cheese and pesto. Toss until noodles are evenly coated, adding remaining reserved liquid by tablespoonfuls if mixture is dry. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 1/2 cup Parmesan cheese.

PESTO ZOODLES

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
• Stir garbanzo beans and pesto into zucchini; lower heat to medium-low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes; season with salt and pepper.
• Transfer zucchini mixture to serving bowls and top with white Cheddar cheese.

PESTO CHICKEN AND PENNE NOODLES

Steps:

• Cook Penne noodles til tender. Do not overcook. Rinse.
• Melt butter in pan.
• Pour noodles back in pan with butter and toss with the olive oil.
• Add Pesto sauce. Toss.
• Add cooked chicken breast chunks. Toss well.
• Serve with finely grated mozzerella cheese.