Reviews (2) Add Rating & Review Martha Stewart Member Rating: Unrated 12/15/2010 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! Martha Stewart Member Rating: Unrated 05/21/2008 Too much cilantro pesto maybe needs some contrasting flavor, still tasty though.
Back to Rice Noodles with Cilantro Pesto All Reviews for Rice Noodles with Cilantro Pesto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Rice Noodles with Cilantro Pesto Credit: Anna Williams Recipe Summary Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes If using fettuccine, cook slightly longer, until al dente.
Gallery Rice Noodles with Cilantro Pesto Credit: Anna Williams
Recipe Summary Servings: 4
Gallery
Rice Noodles with Cilantro Pesto Credit: Anna Williams
Rice Noodles with Cilantro Pesto
Credit: Anna Williams
Rice Noodles with Cilantro Pesto
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
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
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.
Cook’s Notes
If using fettuccine, cook slightly longer, until al dente.
Reviews (2)
Add Rating & Review
Martha Stewart Member Rating: Unrated 12/15/2010 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! Martha Stewart Member Rating: Unrated 05/21/2008 Too much cilantro pesto maybe needs some contrasting flavor, still tasty though.
Reviews (2)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 12/15/2010 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!
Martha Stewart Member Rating: Unrated 05/21/2008 Too much cilantro pesto maybe needs some contrasting flavor, still tasty though.
Martha Stewart Member
Rating: Unrated 12/15/2010
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!
Rating: Unrated
Rating: Unrated 05/21/2008
Too much cilantro pesto maybe needs some contrasting flavor, still tasty though.
All Reviews for Rice Noodles with Cilantro Pesto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rice Noodles with Cilantro Pesto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
