Thai Style Pesto with Rice Pasta

Ingredients

• 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

Directions

Bring a large pot of water to a boil. Salt the water, add the pasta, and cook to al dente.

Place the basil, 3 tablespoons toasted sesame seeds, tamari, garlic, lime juice, and chile into a food processor. Pulse into a paste. Drizzle in the extra-virgin olive oil. Pour the pesto into a large bowl and add a splash of starchy cooking water. Drain the pasta, add to the sauce, and toss to combine. Drizzle with sesame oil, garnish with scallions and the remaining 2 tablespoons toasted sesame seeds.