Pasta With Vietnamese Pesto Recipe

Name: Pasta With Vietnamese Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried rice noodles; 1 1/2 cups chopped fresh cilantro; 1/2 cup sweet Thai basil; 2 cloves garlic, halved; 1/2 teaspoon minced lemon grass bulb; 1 jalapeno pepper, seeded and minced; 1 tablespoon vegetarian fish sauce; 4 tablespoons chopped, unsalted dry-roasted peanuts; 7 tablespoons canola oil; 1/2 lime, cut into wedges; salt and pepper to taste

Servings: persons

1 pound dried rice noodles
1 1/2 cups chopped fresh cilantro
1/2 cup sweet Thai basil
2 cloves garlic, halved
1/2 teaspoon minced lemon grass bulb
1 jalapeno pepper, seeded and minced
1 tablespoon vegetarian fish sauce
4 tablespoons chopped, unsalted dry-roasted peanuts
7 tablespoons canola oil
1/2 lime, cut into wedges
salt and pepper to taste

1
Soak rice noodles in a large bowl of cold water for 30 minutes. Drain the noodles, and set them aside.
2
Make the pesto: In a blender or food processor combine the chopped cilantro, basil, garlic cloves, lemongrass, jalapeno peppers, imitation fish sauce or salt, and 2 tablespoons of the peanuts. Whirl just until the herbs and peanuts are coarsely chopped. While the machine is running add the oil in a thin stream. Then add the remaining peanuts and run the machine in short spurts until the peanuts are coarsely chopped.
3
Place soaked rice noodles into a large skillet with 1/2 cup water over medium-high heat. Stir until most of the water has been absorbed and the noodles are tender.
4
Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping.
5
Taste the pasta and add more pesto, lime juice, imitation fish sauce, salt, or pepper if you like. Garnish the pasta with the remaining 2 tablespoons of peanuts, and serve right away.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound dried rice noodles, 1 1/2 cups chopped fresh cilantro, 1/2 cup sweet Thai basil, 2 cloves garlic, halved, and more.

Yes, Pasta With Vietnamese Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Vietnamese Pesto

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