Thai-Style Pesto with Rice Pasta

• Kosher salt
• 1 pound rice pasta, penne or wide noodles
• 1 cup packed fresh basil leaves
• 5 tablespoons sesame seeds, toasted, divided
• 2 tablespoons tamari
• 2 large cloves garlic, pasted
• 1 lime, juiced
• 1 Fresno chile, seeded
• 1/4 cup extra-virgin olive oil
• Toasted sesame oil, for drizzling
• Thinly sliced scallions, for garnish

1. Bring a large pot of water to a boil.
2. Salt the water, add the pasta, and cook to al dente.
3. Place the basil, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and chile into a food processor.
4. Pulse into a paste.
5. Drizzle in the extra-virgin olive oil.
6. Pour the pesto into a large bowl and add a splash of starchy cooking water.
7. Drain the pasta, add to the sauce, and toss to combine.
8. Drizzle with sesame oil, garnish with scallions and the remaining 2 tablespoons toasted sesame seeds.

kosher salt, rice pasta, basil, sesame seeds, tamari, garlic, lime, chile, extravirgin olive oil, sesame oil, scallions

Taken from www.foodnetwork.com/recipes/rachael-ray/thai-style-pesto-with-rice-pasta-recipe.html (may not work)