Pasta with Vietnamese Pesto

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.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 694 Calories

Ingredients

• salt and pepper to taste
• 1 jalapeno pepper, seeded and minced
• 4 tablespoons chopped, unsalted dry-roasted peanuts
• ½ lime, cut into wedges
• 1 pound dried rice noodles
• 1 ½ cups chopped fresh cilantro
• ½ cup sweet Thai basil
• 2 cloves garlic, halved
• ½ teaspoon minced lemon grass bulb
• 1 tablespoon vegetarian fish sauce
• 7 tablespoons canola oil

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.