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
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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