Penne with Thai-Infused Pesto

 

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Yields6 Servings
Cook Time1 hr 30 mins

 1 lb gluten free corn pasta, penne
  1 cup fresh basil leaves
  2 tbsp sesame seeds, toasted, plus more for garnish
  2 tbsp soy sauce
  2 cloves garlic, pasted
  1 lime, juiced
  2 jalapenos, seeded
  ¼ cup extra-virgin olive oil
 2 green onions, thinly sliced, for garnish

Dressing:
1

Cook pasta according to package instructions; drain well.
In the bowl of a food processor, combine the basil, 3 tbsp. sesame seeds, soy sauce, garlic, lime juice and jalapenos.
With the motor running, add ¼ 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 olive oil and garnish with scallions and sesame seeds.

Salad:
2

Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

3

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

4

Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

5

Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.

6

Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Category

Ingredients

 1 lb gluten free corn pasta, penne
  1 cup fresh basil leaves
  2 tbsp sesame seeds, toasted, plus more for garnish
  2 tbsp soy sauce
  2 cloves garlic, pasted
  1 lime, juiced
  2 jalapenos, seeded
  ¼ cup extra-virgin olive oil
 2 green onions, thinly sliced, for garnish

Directions

Dressing:
1

Cook pasta according to package instructions; drain well.
In the bowl of a food processor, combine the basil, 3 tbsp. sesame seeds, soy sauce, garlic, lime juice and jalapenos.
With the motor running, add ¼ 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 olive oil and garnish with scallions and sesame seeds.

Salad:
2

Cook beans in a 4- to 6-quart pot of boiling salted water , uncovered, until crisp-tender, 3 to 4 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Add potatoes to boiling water and simmer, uncovered, until tender, 15 to 20 minutes, then drain in a colander. Halve potatoes while still warm (peel if desired) and toss with 2 tablespoons dressing in a bowl, then cool.

3

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

4

Brush tuna with oil and season with salt and pepper, then grill on lightly oiled rack, uncovered, turning over once, until browned on outside but still pink in center, 6 to 8 minutes total. Let tuna stand 3 minutes, then break into large (3-inch) pieces. Transfer tuna to a large platter and drizzle with 2 to 3 tablespoons dressing and top with capers.

5

Transfer potatoes to platter with tuna, reserving bowl. Drain beans and pat dry. Toss beans in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter. Toss lettuce in bowl with 2 tablespoons dressing and salt and pepper to taste, then transfer to platter. Toss tomatoes in bowl with 1 tablespoon dressing and salt and pepper to taste, then transfer to platter.

6

Arrange olives and eggs on platter and sprinkle salad with parsley and/or basil. Serve salad with remaining dressing on the side.

Penne with Thai-Infused Pesto

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