1. To prepare Sage Pesto:

• Remove stems from basil and sage.
• In food processor, gently pulse basil, sage, leek, pine nuts, garlic, nutritional yeast, and salt until finely minced.
• Add the oil slowly and in a thin, even stream, pulsing until sauce has reached a coarse consistency.

2. Prepare Squash Pasta:

• In large bowl, combine green and yellow zucchini noodles with sprouts and bell pepper.

3. In small bowl, whisk together ½ cup of Sage Pesto, olive oil, red pepper flakes and black pepper.

4. To Serve:

• Slowly spoon the pesto onto the noodles, mix together gently with hands, and serve.
• If you prefer it lightly sauced, avoid adding all the pesto to the mixture.
• Garnish with fresh basil, if desired.

Enjoy!