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Easy Esselstyn Diet Recipes with Pictures: Pesto and Buckwheat Noodles

 

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Dinner

Pesto and Buckwheat Noodles

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Dinner

Dinner

A quick and easy noodle dish prepared with newly prepared or frozen and thawed pesto.

Served

Pesto made from freshly harvested (CSA farm) basil has a wonderful flavor and makes any noodle dish light and refreshing. Complemented with tomatoes on hand it provides a quick satisfying meal.

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Get in Advance:

 

1 package of buckwheat noodles

3 cups of fresh cut basil leaves

4 garlic clove, minced

1 cup of nutritional yeast

1 cup of low-salt vegetable broth

1/4 of ¼ tablespoon pepper

 

Have On Hand:

Sun-golden cherry tomatoes

Ingredients

Recipe

(Modified to Esselstyn diet from www.homecooking.com)

 

For 2-3 Portions. Prep time 15 min.

 

Prepare buckwheat noodles

Use two bundles of buckwheat noodles (2 portions)

Put noodles into boiling water and cook for 5 – 7 min until tender.

Rinse under cold water.

Prepare Pesto

Remove the thicker stems from basil leaving the leaves and tender heads

Cut the basil leaves into small ½ inch pieces

Mince garlic

Put basil and garlic into a mixer bowl

Add 1 cup of low sodium low-fat vegetable broth

Add I cup of nutritional yeast

Add ¼ of a ¼ teaspoon of white pepper

Mix with blender until a smooth sauce is produced.

Ready to Serve

Divide noodles into bowls, add pesto and mix

Serve with halved sun-golden cherry tomatoes.

Workplace

Starting to prepare the basil.

 

 

 

 

 

 

 

Chopping the basil leaves

Blending pesto ingredients with a hand mixer.

Prepared

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