Rice Noodles With Broccoli Pesto Recipes

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.

Steps:

• Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles, reserving 1 cup cooking liquid.
• Heat olive oil in heavy large pot over medium heat. Add onion, garlic and dried red pepper and sauté until onion is translucent, about 5 minutes. Add broccoli and 1/4 cup reserved noodle cooking liquid. Cover pot and cook until broccoli is crisp-tender, about 4 minutes. Add noodles, 1/2 cup Parmesan cheese and pesto. Toss until noodles are evenly coated, adding remaining reserved liquid by tablespoonfuls if mixture is dry. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 1/2 cup Parmesan cheese.

Steps:

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

Steps:

• In a large saucepan, bring broth to a boil; add pasta and broccoli. Cook, uncovered, for 5-6 minutes or until tender; drain. , In a large skillet, saute the pasta, broccoli, 1/4 cup cheese, salt and garlic powder in butter and oil; toss to coat. Sprinkle with remaining cheese.