New This Month

Rice Noodles with Cilantro Pesto

The cilantro blended with the rice noodles gives this pesto pasta dish an Asian feel.

  • Servings: 4

Photography: Anna Williams

Source: Martha Stewart Living, October 1999


  • 2 teaspoons salt, plus more for water and pine nuts
  • 2 cups fresh cilantro leaves (1 bunch)
  • 1 tablespoon freshly squeezed lime juice (1/2 lime)
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon unsalted butter, room temperature
  • Freshly ground pepper
  • 3 tablespoons pine nuts
  • 8 ounces wide rice noodles or fresh or dried fettuccine


  1. Bring a large saucepan of generously salted water to a boil. Combine cilantro, lime juice, olive oil, 1 tablespoon butter, 2 teaspoons salt, and pepper to taste in the bowl of a food processor, and puree. Remove from the food processor, transfer to a small bowl, and set cilantro pesto aside.

  2. Melt remaining teaspoon butter in a small saute pan over medium-high heat. Add pine nuts; cook, tossing until golden brown, about 1 minute. Sprinkle with salt, and transfer to a paper towel to drain. Set aside.

  3. Cook noodles until al dente, about 2 minutes. Drain in a colander. Transfer to a large bowl. Add the cilantro pesto; toss, and garnish with pine nuts.

Cook's Notes

If using fettuccine, cook slightly longer, until al dente.

Reviews Add a comment

  • Anna8209
    15 DEC, 2010
    It tasted like olive oil and left a funny after taste. I followed the recipe but did not like it. I normally love every Martha Stewart recipe I try though!
  • pomegranatesky6
    21 MAY, 2008
    Too much cilantro pesto maybe needs some contrasting flavor, still tasty though.