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Sweet Potato Noodles With Kale Pesto And Mozzarella
The simplicity of the this recipe adds to its superb taste to create a dish that pleases year-round.
Prep Time: 00:15
Cook Time: 10:00
3 cups spiralized sweet potatoes
4 kale leaves, de - stemmed
1/2 cup loosely packed basil
1 Clove garlic, peeled
1 tsp or a pinch of red pepper flakes
1 tbs lemon juice
1/3 cup olive oil
1/4 tsp salt
pepper to taste
1/2 cup bocconcini sized mozzarella (or mozzarella cut up in small pieces)
1/4 cup loosely packed cilantro or parsley (optional)
toasted almonds for garnish (optional)
1Place greens, garlic, salt+pepper, red pepper flakes, oil, and lemon juice in blender or food processor
2Blend until desired consistency
3Pour a teaspoon of olive oil onto pan on medium heat and add sweet potato.
4Cook for 3-5 minutes until al dente
5Add half of pesto to pan and stir until combined (If the amount of pesto isn't enough for your liking, continue to add in some amounts)
7Garnish with toasted almonds, parmesan, red pepper flakes, and/or herbs
The amount of pesto will exceed what you want to put on the "noodles". Save some pesto for other pastas, breads, or other veggies. Pesto will last in the fridge up to 5 days in a covered container.
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