I like pasta with pesto because it is a one-bowl, one-pot deal. This is a really yummy pesto. If you can't find fresh lemon grass, use an equal amount of grated lemon zest instead.

jen
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak rice noodles in a large bowl of cold water for 30 minutes. Drain the noodles, and set them aside.

    Advertisement
  • 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.

  • 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.

  • Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping.

  • 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.

Nutrition Facts

694.3 calories; 6.8 g protein; 98.8 g carbohydrates; 0 mg cholesterol; 216.9 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/14/2003
Good overall recipe. I would suggest cutting back on the amount of rice noodles the recipe calls for as the pesto was barely able to cover the full pound of noodles. Was very good with additional jalpeno peppers and sauteed shrimp added. Read More
(6)

Most helpful critical review

Rating: 2 stars
11/18/2005
I was disappointed with the flavor of the pesto. I was hoping for a really asian taste but it just tasted like peanuty pesto to me. The noodles ended up kind of mushy too. If you do make this be careful not to add too much water to the pan when you cook them on the stove. I love vietnamese noodles in restaurants but this didn't even come close for me. Read More
(8)
6 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
11/14/2003
Good overall recipe. I would suggest cutting back on the amount of rice noodles the recipe calls for as the pesto was barely able to cover the full pound of noodles. Was very good with additional jalpeno peppers and sauteed shrimp added. Read More
(6)
Rating: 2 stars
11/17/2005
I was disappointed with the flavor of the pesto. I was hoping for a really asian taste but it just tasted like peanuty pesto to me. The noodles ended up kind of mushy too. If you do make this be careful not to add too much water to the pan when you cook them on the stove. I love vietnamese noodles in restaurants but this didn't even come close for me. Read More
(8)
Rating: 4 stars
11/14/2003
Good overall recipe. I would suggest cutting back on the amount of rice noodles the recipe calls for as the pesto was barely able to cover the full pound of noodles. Was very good with additional jalpeno peppers and sauteed shrimp added. Read More
(6)
Advertisement
Rating: 2 stars
04/02/2007
I don't know...this recipe would need serious changes if I made it again. Kind of bland. Read More
(5)
Rating: 5 stars
03/22/2006
I eat a lot of Vietnamese and this has all the right flavors. I did make extra sauce to coat a bit more but I always order extra sauce for everything!! Read More
(5)
Rating: 4 stars
10/01/2002
I just made the pesto part of this recipe. It was quite good. Nice and spicy--a good heat to it. Read More
(4)
Advertisement