Thai Pesto Noodles Recipe

Name: Thai Pesto Noodles Recipe
Ingredients: 2 cups DOLE® Arugula; 1 cup fresh basil leaves; 1/2 cup toasted hazelnuts; 1/3 cup grated Parmesan cheese; 2 tablespoons sesame oil; 2 tablespoons olive oil; 2 tablespoons rice vinegar; 2 tablespoons fresh lime juice; 2 tablespoons grated fresh ginger; 1/4 teaspoon sea salt, plus more for seasoning; 1 pkg. (8.8 oz.) cellophane bean threads or rice noodles; 1 pkg. (12 oz.) DOLE Very Veggie; 12 cooked DOLE Asparagus Spears; 8 DOLE Brussels Sprouts, thinly sliced; 3 DOLE Radishes, thinly sliced; 8 mint leaves, finely chopped

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Enjoy light cellophane noodles with Thai basil pesto. A delectable meal topped with crunchy DOLE® Very Veggie salad, ready in 20 minutes.

Keywords

Recipes
Healthy Living
Salads
Vegetarian
Low Sodium
Milk and Other Dairy

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Ingredients

2 cups DOLE® Arugula
1 cup fresh basil leaves
1/2 cup toasted hazelnuts
1/3 cup grated Parmesan cheese
2 tablespoons sesame oil
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
2 tablespoons grated fresh ginger
1/4 teaspoon sea salt, plus more for seasoning
1 pkg. (8.8 oz.) cellophane bean threads or rice noodles
1 pkg. (12 oz.) DOLE Very Veggie
12 cooked DOLE Asparagus Spears
8 DOLE Brussels Sprouts, thinly sliced
3 DOLE Radishes, thinly sliced
8 mint leaves, finely chopped

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Thai Pesto Noodles Recipe

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Ingredients

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