Pasta with Vietnamese Pesto

Pasta with Vietnamese Pesto


"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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35 m servings 694 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 th...

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 addition...

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.