Recipe courtesy of Rachael Ray
Thai-Style Pesto with Rice Pasta
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- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 661
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 95 mg
- Sodium
- 530 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 661
- Total Fat
- 27 g
- Saturated Fat
- 4 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 20 g
- Cholesterol
- 95 mg
- Sodium
- 530 mg
Ingredients
Directions
- Bring a large pot of water to a boil. Salt the water, add the pasta, and cook to al dente.
- Place the basil, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and chile into a food processor. Pulse into a paste. Drizzle in the extra-virgin olive oil. Pour the pesto into a large bowl and add a splash of starchy cooking water. Drain the pasta, add to the sauce, and toss to combine. Drizzle with sesame oil, garnish with scallions and the remaining 2 tablespoons toasted sesame seeds.
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