Pasta with Vietnamese Pesto

Pasta with Vietnamese Pesto

5 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    35 m
jen
Recipe by  jen

“I like pasta with pesto because it is a one-bowl, one-pot deal. This is a really yummy pesto. If you can't find fresh lemon grass, use an equal amount of grated lemon zest instead.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Soak rice noodles in a large bowl of cold water for 30 minutes. Drain the noodles, and set them aside.
  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.
  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.
  4. Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping.
  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.

Share It

Reviews (5)

Rate This Recipe
carolinagirl268
8

carolinagirl268

I was disappointed with the flavor of the pesto. I was hoping for a really asian taste, but it just tasted like peanuty pesto to me. The noodles ended up kind of mushy, too. If you do make this be careful not to add too much water to the pan when you cook them on the stove. I love vietnamese noodles in restaurants, but this didn't even come close for me.

GRIFFGRAPHICS
6

GRIFFGRAPHICS

Good overall recipe. I would suggest cutting back on the amount of rice noodles the recipe calls for, as the pesto was barely able to cover the full pound of noodles. Was very good with additional jalpeno peppers and sauteed shrimp added.

gibsey23
5

gibsey23

I don't know...this recipe would need serious changes if I made it again. Kind of bland.

More Reviews

Similar Recipes

Pesto Pasta with Chicken
(470)

Pesto Pasta with Chicken

Teena's Spicy Pesto Chicken and Pasta
(259)

Teena's Spicy Pesto Chicken and Pasta

Phenomenal Chicken and Pasta in Creamy Pesto Sauce
(164)

Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Pasta with Spinach Pesto Sauce
(55)

Pasta with Spinach Pesto Sauce

Mint Pesto Pasta
(20)

Mint Pesto Pasta

Pasta with Arugula Pesto
(12)

Pasta with Arugula Pesto

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 694 cal
  • 35%
  • Fat
  • 29.8 g
  • 46%
  • Carbs
  • 98.8 g
  • 32%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Teena's Spicy Pesto Chicken and Pasta

>

next recipe:

Pasta with Spinach Pesto Sauce