Photo: Thai-Style Pesto with Rice Pasta Recipe
Ingredients
- Kosher salt
- 1 pound rice pasta, penne or wide noodles
- 1 cup packed fresh basil leaves
- 5 tablespoons sesame seeds, toasted, divided
- 2 tablespoons tamari
- 2 large cloves garlic, pasted
- 1 lime, juiced
- 1 Fresno chile, seeded
- 1/4 cup extra-virgin olive oil
- Toasted sesame oil, for drizzling
- Thinly sliced scallions, for garnish
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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By tld79
boston, MA
on April 03, 2013
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Loved it, the pesto is refreshing...I added some thin sliced steak which I sauteed to have some protein in the dish, but you could add almost any meat or veggies!
By Birdie2011
on April 11, 2011
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I used rice noodles and added some of the pasta water as suggested, but the texture turned out kind of slimy and unappetizing. The flavor was OK, but neither my husband nor I wanted seconds. Maybe it needs some crunch of vegetables or nuts.
By debrab_1998@yah...
Houston, TX
on April 11, 2011
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Tasty, tasty tasty! Made it with the Thai Green Chili Stir Fry and we devoured it. Used regular pasta instead of rice noodles and it worked great! I recommend anyone give it a try!
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