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Thai Pesto with Cellophane Noodles

Cellophane bean threads are easy to work with and are a lighter alternative to pasta. They also require minimal cooking. Tossed with Thai-inspired arugula-and-basil pesto, they make a perfect bed for crunchy, fresh DOLE® Very Veggie salad. 

20 Minutes Total time 20 Minutes Prep time 260 Calories 8 Servings



  1. Combine arugula, basil, hazelnuts, Parmesan, sesame oil, olive oil, rice vinegar, ginger, lime juice, and salt in blender or food processor. Cover; blend until smooth.
  2. Break cellophane bean threads in half and soften in warm water for 10 minutes. Drain the noodles and add to a pot of boiling water for 30 seconds. Drain again.
  3. Transfer noodles to a mixing bowl and toss with half the pesto, set aside. Toss remaining pesto with the salad blend.
  4. Arrange the bean threads around the outside of a serving platter or bowl. Nest the dressed salad blend in the center. Scatter asparagus spears, sliced Brussels sprouts, radishes and mint over the top.

Tips & tricks

Use this pesto for other recipes too. It is full flavor and will be delicious when it is served on fish, chicken, vegetables or grains.

Vegetarian Dinner Mains

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