Pasta with Vietnamese Pesto
Ingredients35 m servings 694 cals
- Soak rice noodles in a large bowl of cold water for 30 minutes. Drain the noodles, and set them aside.
- 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.
Per Serving: 694 calories; 29.8 g fat; 98.8 g carbohydrates; 6.8 g protein; 0 mg cholesterol; 217 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 th...
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 addition...
I don't know...this recipe would need serious changes if I made it again. Kind of bland.
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!!