Thai Style Pesto With Rice Pasta Recipes

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MEXICAN-STYLE PESTO WITH RICE OR WHOLE GRAIN PASTA



Mexican-Style Pesto With Rice or Whole Grain Pasta image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 22

About 1/3 cup Parmigiano and Herb-Fortified Stock, recipe follows
3 Fresno chile peppers
1/4 cup pistachio nuts or sliced almonds
1 cup fresh cilantro leaves or fresh flat-leaf parsley, packed
1 cup arugula or other spicy greens, packed
A couple sprigs fresh marjoram or oregano, leaves picked
2 cloves garlic, grated or finely chopped
1 teaspoon cumin, 1/3 palmful
Juice of 1 lime
Salt and freshly ground black pepper
About 1/4 cup extra-virgin olive oil
1 pound rice flour, whole grain or whole wheat spaghetti
Grated Manchego cheese, for garnish
1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese or a few small pieces rind perhaps saved-up
Herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
Peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water

Steps:

  • Set aside or prepare the stock.
  • Char and blister the chile peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt, and pepper, then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
  • To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for pasta, salt the water and cook pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes, serve immediately with grated Manchego on top.
  • Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

PORCINI PESTO PASTA



Porcini Pesto Pasta image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 21

One 14-gram package dried porcini mushrooms (about 1/2 cup)
3 fresh lasagna sheets (200 to 250 grams)
1/2 cup lightly packed fresh basil
1 tablespoon lightly packed tarragon
2 tablespoons finely grated Pecorino cheese
1 tablespoon finely chopped walnuts
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter (28 grams)
1 medium shallot, finely minced
1/4 cup dry white wine
1 tablespoon unsalted butter (14 grams)
1/4 cup panko breadcrumbs
1/4 cup finely grated Pecorino cheese, plus more for serving
Zest of 1/2 a lemon
1 teaspoon finely chopped basil
1 teaspoon finely chopped tarragon
Kosher salt
Freshly ground black pepper

Steps:

  • For the pasta: Soak the dried porcini mushrooms in 1 cup hot tap water for 25 minutes to rehydrate.
  • Lay the lasagna sheets out on a cutting board and cut into long strips about 1 1/2 centimeters (3/4-inch) wide.
  • Meanwhile, in the bowl of a small food processor or a mortar and pestle, combine the basil, tarragon, Pecorino, walnuts and garlic and blitz to finely chop. Add the olive oil and season with salt and pepper and continue to blitz until well combined but still a bit textured.
  • Heat the butter in a sauté pan over medium heat and add in the shallot. Season with salt and pepper and cook until tender and just slightly golden, about 3 minutes.
  • Meanwhile, remove the porcini mushrooms from their liquid and reserve both. Gently squeeze the mushrooms to remove excess water and roughly chop. Add to the pan and continue to cook on medium heat until the mushrooms are lightly golden, about 2 to 3 minutes.
  • Add the white wine and cook for 2 minutes, or until most of the wine has been absorbed. Pour 1/2 cup of the porcini steeping liquid into the pan, being careful to leave any grit that may have settled at the bottom of the liquid behind and discard the rest. Simmer until the liquid has reduced by about half.
  • Place a large pot of water over high heat, season well with salt and bring to a boil. Cook the pasta for 2 to 3 minutes, or just until al dente. Reserving approximately 1 cup of cooking liquid, transfer the pasta from the pot directly into the mushroom mixture and stir in the herby pesto. Add a few tablespoons of the pasta cooking liquid to bring everything together and turn the heat down to low and allow the pasta to keep warm while you make the crunchy topping.
  • For the topping: Melt the butter in a small skillet over medium-high heat. Add in the panko and cook, stirring constantly, until golden and crisp, about 1 minute. Transfer the panko to a small bowl and allow it to cool slightly before tossing in the Pecorino, lemon zest and herbs. Then season to taste with salt and pepper.
  • Add a splash more of the pasta cooking liquid to the pasta if it seems a bit thick. Serve immediately sprinkled with the topping and additional Pecorino, if desired.

THAI PESTO



Thai Pesto image

Add the taste of Thai to noodles, salad, rice, or any dish with this versatile, full-flavored sauce! Serve immediately or refrigerate in an air-tight container until needed.

Provided by she_cooks

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 10

Number Of Ingredients 8

1 bunch cilantro
¼ cup peanut butter
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh ginger
1 ½ tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon cayenne pepper

Steps:

  • Blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 3.4 g, Fat 7.4 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 197 mg, Sugar 2.1 g

THAI BASIL PEANUT PESTO RECIPE BY TASTY



Thai Basil Peanut Pesto Recipe by Tasty image

Here's what you need: thai basil leaves, garlic, dry roasted peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, lime juice, salt

Provided by Jordan Kenna

Categories     Sides

Yield 1 cup

Number Of Ingredients 10

2 cups thai basil leaves, packed
4 cloves garlic
¼ cup dry roasted peanuts
3 tablespoons sesame oil
1 ½ tablespoons rice vinegar
½ teaspoon red pepper flakes
1 tablespoon agave nectar
1 teaspoon soy sauce
1 tablespoon lime juice
salt, to taste

Steps:

  • Place the Thai basil, garlic, peanuts, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, and lime juice in the bowl of a food processor and puree until smooth. Add salt to taste.
  • Use pesto immediately or transfer to an airtight container. Pesto can be stored in the refrigerator for up to two weeks.
  • Enjoy!

Nutrition Facts : Calories 745 calories, Carbohydrate 33 grams, Fat 65 grams, Fiber 5 grams, Protein 14 grams, Sugar 22 grams

ONE POT THAI-STYLE RICE NOODLES



One Pot Thai-Style Rice Noodles image

Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce.

Provided by Kniterly

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 17

2 tablespoons cornstarch
1 ½ tablespoons water
6 cups chicken broth
2 ½ tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste
2 teaspoons vegetable oil
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
1 teaspoon ground coriander
1 (16 ounce) package thick rice noodles
1 cup sliced zucchini
1 cup sliced red bell pepper
2 cooked chicken breasts, cut into 1-inch cubes
¼ cup crushed peanuts
¼ cup chopped fresh cilantro

Steps:

  • Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
  • Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.
  • Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.

Nutrition Facts : Calories 586.8 calories, Carbohydrate 104.9 g, Cholesterol 29.6 mg, Fat 9.2 g, Fiber 3.9 g, Protein 17.4 g, SaturatedFat 1.4 g, Sodium 2736.3 mg, Sugar 3.6 g

THAI PESTO PRAWN NOODLES



Thai pesto prawn noodles image

Whizz up a pesto with a difference by blending basil, coriander, peanuts, chilli and lime, then serve on egg noodles with flash-fried prawns

Provided by Good Food team

Categories     Main course

Time 20m

Number Of Ingredients 9

300g dried egg noodle
small pack basil
small pack coriander
75g peanut
1 red chilli , deseeded and chopped
zest and juice 1 lime , plus wedges to serve
2 tbsp sesame oil
2 tbsp olive oil
400g king prawn , halved lengthways

Steps:

  • Put the noodles in a large bowl, then pour over enough boiling water to cover. Set aside and wait for the noodles to reach an al dente texture. Meanwhile, put the basil, coriander, peanuts, chilli, lime zest and juice, sesame oil, 1 tbsp of olive oil, 2 tbsp of water and a pinch of salt in a food processor and whizz into a pesto.
  • Heat the remaining oil in a large non-stick pan and quickly stir-fry the prawns for 3-4 mins, then stir in the pesto. Drain and add the noodles, season with black pepper and mix well, so that the noodles are completely coated in the pesto - if it looks a little dry, add a splash of hot water. Spoon into bowls, squeeze over extra lime juice and sprinkle over more coriander, if you like.

Nutrition Facts : Calories 418 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.1 milligram of sodium

THAI PESTO



Thai Pesto image

You serve this pesto with a butternut/sweet potato soup with Thai red curry -- or something similar! It's so easy, and yet different! The recipe is by Diane Heierli, and it comes from the Aug 09 issue of the South African "Good Taste" magazine. It's really worth a try! It's not a big recipe -- you're supposed to make it for about 4 servings of a soup.

Provided by Zurie

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

3 1/2 ounces peanuts, unsalted, roasted in a small pan (100g)
2 garlic cloves, finely chopped
2 tablespoons ginger, fresh, peeled and finely chopped
2 hot peppers, green, deseeded and finely chopped
1 small bunch coriander, rinsed, chopped
1/3 cup mint, fresh, chopped
1/3 cup basil, fresh, rinsed and chopped
2 tablespoons Thai fish sauce
2 tablespoons lime juice (pref freshly squeezed)
1 tablespoon sugar, brown (or palm sugar)

Steps:

  • Put all the ingredients into a food processor.
  • Pulse of whizz until you have a chunky green paste.
  • Taste, and season according to your taste (salt or soy, or more of a certain herb, etc.).
  • Serve a dollop on each serving of soup. (Enough for 4).

Nutrition Facts : Calories 182.8, Fat 12.5, SaturatedFat 1.8, Sodium 704.5, Carbohydrate 13.5, Fiber 3.5, Sugar 5.8, Protein 8

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