Penne with Thai-Style Pesto
Thanks to the invention of the food processor, pesto making has become such a simple task, transforming a ten minute dinner into something amazing. The intriguing combination of basil, sesame seeds, soy sauce, garlic, lime juice, jalapenos, and olive oil tossed in penne pasta created a unique Italian-Asian Fusion dish. It had such a simplicity to it, yet it burst with spiciness from the jalapenos and such freshness from the lime juice. I added some Sriracha for that extra spicy kick and it served as a wonderful complement to the pasta. I enjoyed it very much for dinner and I’m sure I’ll enjoy it just as much when I eat this during class tomorrow!
Penne with Thai-Style Pesto (adapted from Rachel Ray):
Yields 4 servings
- 1 lb rice pasta, penne or wide noodles
- 1 cup fresh basil leaves
- 3 tablespoons sesame seeds, toasted, plus more for garnish
- 2 tablespoons soy sauce
- 2 cloves garlic, pasted
- 1 lime, juiced
- 2 jalapenos, seeded
- 1/4 cup extra-virgin olive oil
- Toasted sesame oil, for drizzling
- 2 green onions, thinly sliced, for garnish
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In the bowl of a food processor, combine the basil, 3 tablespoons sesame seeds, soy sauce, garlic, lime juice and jalapenos.
With the motor running, add 1/4 cup olive oil in a slow stream until emulsified.
In a large bowl, immediately combine the hot pasta and pesto, allowing the flavors to soak.
Serve immediately, drizzled with sesame oil and garnished with scallions and sesame seeds.