Thai-Style Pesto with Rice Pasta
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 661
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 88
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 95
- Sodium
- 530
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.