Cold noodle dishes in the summer are a picnic staple. Pasta salads are just made for outdoor eating. They’re light, refreshing and keep well in the hot weather. This time, I put a spin on it using my Italian influences and love for Asian flavor profiles. These cold asian pesto noodles are packed with flavor by infusing my usual basil pesto sauce with sesame oil and soy sauce for a big umami situation. I also used peanuts instead of the traditional pine nuts. It all came together so quickly and easily too.
Oh my goodness, it really was such a fantastic, light summer supper. It also worked really gorgeously for lunch the next day. Hope you all enjoy this simple, flavorful dish too! xoxo
These cold asian pesto noodles could not be more simple to make or fun to eat! They're refreshing, super flavorful and light for a summer meal.
- 3cupsfresh basilpacked
- 1wholelimezested and juiced
- 3/4cupfresh chives
- 1tablespoonfresh dill
- 1/2cupdry roasted peanuts
- 1tablespoonsesame oil
- 1/2teaspoonsoy sauce
- 1/2cupolive oil
- 16 ouncesflat rice noodles
- toasted sesame seedsfor sprinkling on top
First, get a large pot of water on to boil for the noodles. Then set up a food processor and combine the basil, garlic, lime zest, lime juice, chives, dill, peanuts, sesame oil and and soy sauce in it. Puree it all together thoroughly. Then let it run while you slowly pour in the olive oil until it becomes a thick, lovely paste sauce. Set it aside. Boil the egg noodles for about 3-4 minutes, just until tender. Refer to the package directions for best results though. Then drain them and rinse them thoroughly in cold water to rinse off the excess starch. That way they don't get gummy. Transfer the noodles to a very large bowl and stir in the pesto sauce in stages. That way it gets incorporated more easily. Serve immediately, or store in a sealed container and enjoy the leftovers cold! Sprinkle toasted sesame seeds on top when you serve for some texture.