Simple and quick noodle salad you can make for any day as a side or a full meal.
MAKE IT A MEAL: Add leftover shredded rotisserie chicken to round out the meal.
DRESS IT UP: Add vibrant colors that will really pop off the fragrant green pesto pasta. In a sauté pan, heat 1 tablespoon olive oil over medium heat, and sauté 1 cup thinly sliced red, orange, and yellow peppers for 8 minutes, or until soft. Add 1 cup thawed frozen shelled edamame, and cook until heated through. Toss with pesto and pasta. Divide among serving bowls. Garnish with chopped cashews and cilantro for the finishing touch.
Thai Pesto Noodles
Servings
6 Servings
Ingredients
- 2 cups coarsely chopped cilantro
- ½ cup toasted unsalted cashews
- 1 tablespoon toasted sesame oil
- ½ teaspoon kosher salt
- 1 ½-inch piece ginger, peeled and grated, or ½ teaspoon ground ginger
- ¼ to ½ cup olive oil
- 1 pound spaghetti cooked according to package directions
Instructions
- In a food processor, combine cilantro and cashews; pulse a few times to coarsely chop.
- Add sesame oil, ginger, and salt, and pulse.
- With processor running, slowly add olive oil until you reach desired consistency.
- Toss with hot cooked spaghetti and divide among serving bowls.
You can heat it up later you can also serve room temp
Can you warm these on Shabbat? After tossed together?
Can you warm these up for Shabbat? After all tossed together?
in my opinion…. absolutely YES!!!
Could this recipe be made with zucchini noodles, in your opinion?
YAY!!!!!!!!!!
OMG Miriam I LOVE that new recipe title!!!
My husband calls this the “dangerous pasta” because he loves it so much he could eat the whole batch! Works great with whole wheat pasta.
I just made this pesto and it is delicious! Def. going to add edamame as garnish!