Thai-Style Pesto with Rice Pasta (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
kosher salt |
1 pound rice pasta, penne or wide noodles |
1 cup packed fresh basil leaves |
5 tablespoons sesame seeds, toasted, divided |
2 tablespoons tamari |
2 large cloves garlic, pasted |
1 lime, juiced |
1 fresno chile, seeded |
1/4 cup extra-virgin olive oil |
toasted sesame oil, for drizzling |
thinly sliced scallions, for garnish |
Directions:
1. Bring a large pot of water to a boil. Salt the water, add the pasta, and cook to al dente.
2. Place the basil, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and chile into a food processor. Pulse into a paste. Drizzle in the extra-virgin olive oil. Pour the pesto into a large bowl and add a splash of starchy cooking water. Drain the pasta, add to the sauce, and toss to combine. Drizzle with sesame oil, garnish with scallions and the remaining 2 tablespoons toasted sesame seeds.
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