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.
Ingredients
- 2 cups DOLE® Arugula
- 1 cup fresh basil leaves
- 1/2 cup toasted hazelnuts
- 1/3 cup grated Parmesan cheese
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons grated fresh ginger
- 1/4 teaspoon sea salt, plus more for seasoning
- 1 pkg. (8.8 oz.) cellophane bean threads or rice noodles
- 1 pkg. (12 oz.) DOLE Very Veggie
- 12 cooked DOLE Asparagus Spears
- 8 DOLE Brussels Sprouts, thinly sliced
- 3 DOLE Radishes, thinly sliced
- 8 mint leaves, finely chopped
Directions
- 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.
- 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.
- Transfer noodles to a mixing bowl and toss with half the pesto, set aside. Toss remaining pesto with the salad blend.
- 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.