Best Rice Noodles With Broccoli Almond Pesto Recipes

Rice Noodles with Broccoli-Almond Pesto image

Provided by Martha Stewart

Number Of Ingredients 8

1 head broccoli, florets and sliced stems
6 tablespoons sliced toasted almonds
1/4 cup fresh basil leaves
1 clove garlic, minced
2 tablespoons lemon juice
6 tablespoons olive oil
Coarse salt and pepper
8 ounces medium rice noodles

Steps:

Bring a medium pot of well-salted water to a boil. Cook broccoli florets and stems until bright green and just tender, about 2 minutes. Remove with a slotted spoon and let cool slightly. (Reserve water.) Roughly chop 1 cup cooked florets; set aside. In a blender, puree remaining florets, almonds, basil, garlic, and lemon juice. Add olive oil. Season with salt and pepper; set aside.
Return water to a boil and cook rice noodles, according to package instructions. Reserve 1 cup cooking water, drain noodles, and return to pot. Toss with pesto, adding reserved pasta water until creamy. Top each bowl with chopped florets, small basil leaves, and remaining almonds. Season with pepper.

Nutrition Facts : Calories 512 g, Fat 28 g, Fiber 6 g, Protein 10 g, SaturatedFat 3 g

Rice Noodles with Cilantro Pesto image

Provided by Martha Stewart

Number Of Ingredients 8

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

Steps:

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.