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Pasta with Vietnamese Pesto
- 1 pound dried rice noodles
- 1 1/2 cups chopped fresh cilantro
- 1/2 cup sweet Thai basil
- 2 cloves garlic, halved
- 1/2 teaspoon minced lemon grass bulb
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon vegetarian fish sauce
- 4 tablespoons chopped, unsalted dry-roasted peanuts
- 7 tablespoons canola oil
- 1/2 lime, cut into wedges
- salt and pepper to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 29.8g|
|Saturated Fat 2.6g|
|Total Carbohydrate 98.8g|
|Dietary Fiber 3.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|