Rice Noodles With Shrimp And Basil-Mint Pesto

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Rice noodles do a fabulous job of absorbing the pesto flavor. When measuring the basil and mint, don't pack the leaves, or you'll end up with a thick paste instead of a juicy pesto.

Ingredients

• 1 1/3 cups loosely packed fresh basil leaves
• 1/3 cup loosely packed fresh mint leaves
• 1/3 cup macadamia nuts
• 2 tablespoons water
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon fish sauce
• 1 1/2 teaspoons green curry paste
• 1 teaspoon minced garlic
• 1/2 pound skinny rice stick noodles
• Cooking spray
• 3 cups peeled and deveined small shrimp (about 1 1/2 pounds)
• 2 cups chopped tomato
• 5 mint sprigs (optional)

Directions

1. Place first 9 ingredients in a food processor; process until smooth.
2. Cook noodles in boiling water 3 minutes or until done.
3. Drain and rinse with cold water; drain well.
4. Place a large skillet coated with cooking spray over medium-high heat.
5. Add shrimp; sauté 3 minutes or until done.
6. Stir in pesto, noodles, and tomato; cook until thoroughly heated.
7. Garnish with mint sprigs, if desired.

Yield: 5 servings (serving size: about 1 1/3 cups)