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Ingredients for Pesto Noodle Salad:

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

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.

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