Rice Pasta with Sesame Basil Pesto


1/2 box ( 8 oz / 227g ) Notta Pasta 2 Tbsp sesame seeds 1 cup firmly packed basil leaves, stems removed 4 cloves garlic 2 Tbsp hot chili oil 2 Tbsp olive oil 2 Tbsp rice wine vinegar 1 tsp sugar 1 tsp salt


1 Preheat oven to 300 F. 2 Put a large pot of water (2 quarts or more) on to boil, with one tablespoon salt. 3 Spread the sesame seeds on a pan. Toast in oven for about 2 minutes or until golden. 4 Watch them carefully so they don't burn. Remember brown means bitter! 5 Put the basil leaves, garlic, toasted sesame seeds, chili oil, olive oil, vinegar, sugar, and salt in the blender. Blend until smooth. 6 When the water boils, add the Notta Pasta. Stir once to separate the pasta. 7 Boil 3-4 minutes, until Pasta is tender but still firm (al dente). 8 FOR WARM PASTA Drain the Pasta and very briefly run warm water over it.(This removes some of the starch, keeping the Pasta from getting "gummy"). Return the Pasta to the pot and toss in the sauce. 9 FOR COLD PASTA Drain the Pasta and immediately run under cold water until Pasta is cool. Toss with sauce and serve, or cover and chill to serve later.


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