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

Martha Stewart Living, October 1999


Credit: Anna Williams

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 (2)

Rating: Unrated
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!
Rating: Unrated
Too much cilantro pesto maybe needs some contrasting flavor, still tasty though.