Rice Noodles with Cilantro Pesto

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

  • Servings: 4
Rice Noodles with Cilantro Pesto

Photography: Anna Williams

Source: Martha Stewart Living, October 1999

Ingredients

  • 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

Directions

  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.

Reviews

Be the first to comment!