Thai Pesto Noodles
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Thai Pesto Noodles
Times
- Prep Time : 5 min
- Cook Time : 15 min
- Ready Time : 20 min
Servings
6 to 8 Servings
Ingredients
- 2 cups coarsely chopped cilantro
- ½ cup toasted unsalted cashews
- 1 tablespoon toasted sesame oil
- ½ teaspoon kosher salt
- 1 (½-inch) piece ginger, peeled and grated, or ½ teaspoon ground ginger
- ¼ to ½ cup olive oil
- 1 pound spaghetti, cooked according to package directions
Directions
- In a food processor, combine cilantro and cashews; pulse a few times to coarsely chop.
- Add sesame oil, ginger, and salt, and pulse.
- With processor running, slowly add olive oil until you reach desired consistency.
- Toss with hot cooked spaghetti and divide among serving bowls.
MAKE IT A MEAL: Add leftover shredded rotisserie chicken to round out the meal.
DRESS IT UP: Add vibrant colors that will really pop off the fragrant green pesto pasta. In a sauté pan, heat 1 tablespoon olive oil over medium heat, and sauté 1 cup thinly sliced red, orange, and yellow peppers for 8 minutes, or until soft. Add 1 cup thawed frozen shelled edamame, and cook until heated through. Toss with pesto and pasta. Divide among serving bowls. Garnish with chopped cashews and cilantro for the finishing touch.
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I just made this pesto and it is delicious! Def. going to add edamame as garnish!