Vietnamese Pesto Pasta
Vietnamese foods are one of the best dishes in the world, and this recipe combines the oriental taste of Vietnam and a bit of Italian tang. This recipe yields 3-4 servings.
Vietnamese Pesto Pasta
Ingredients
- 1 1/2 cups chopped fresh cilantro
- 450grams dried rice noodles
- 1/2 teaspoon minced lemon grass bulb
- 4 tablespoons chopped, unsalted dry-roasted peanuts
- 1/2 cup sweet Thai basil
- 1 jalapeno pepper, seeded and minced
- 1/2 lime, cut into wedges
- 7 tablespoons canola oil
- 1 tablespoon fish sauce
- 2 cloves garlic, halved
- salt and pepper to taste
- Seasoning (optional)
Directions
- First, soak rice noodles in a large bowl of cold water. Drain the noodles, and set them aside.
- After that, 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. Add Seasoning.
- And then, 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.
- Next, 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.
- Lastly, taste the pasta and add more pesto, lime juice, fish sauce, salt, or pepper if you like. Garnish the pasta with the remaining 2 tablespoons of peanuts.
- Vietnamese pesto pasta is ready to serve!
ENJOY!
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