Pasta with Vietnamese Pesto

Cooking Recipes Catalogue
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This pesto calls for lemon grass, cilantro, fish sauce, jalapeno and peanuts. Intrigued? We were. But the combination works and the result is a fabulous concoction to swirl into just-cooked pasta. Serves four.

INGREDIENTS (for 4 servings):

PREPARATION:

  • 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.