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."
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dried rice noodles
1 1/2 cups
chopped fresh cilantro
sweet Thai basil
minced lemon grass bulb
jalapeno pepper, seeded and minced
vegetarian fish sauce
chopped, unsalted dry-roasted peanuts
lime, cut into wedges
salt and pepper to taste
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.
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.
I don't know...this recipe would need serious changes if I made it again. Kind of bland.
I eat a lot of Vietnamese and this has all the right flavors. I did make extra sauce to coat a bit more, but I always order extra sauce for everything!!
I just made the pesto part of this recipe. It was quite good. Nice and spicy--a good heat to it.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta with Vietnamese Pesto
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 269
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