1 bag rice noodles
½ cup walnut pieces
2 cups packed, chopped flat-leaf parsley
(or basil, or cilantro)
½ cup grated parmesan cheese
1 garlic clove, chopped
½ teaspoon salt
¾ cup olive oil
I was weirded out by the idea of parsley pesto so I stuck with basil. 
Check out this kick-ass olive oil! A gift from a friend with impeccable taste.
Put large pot of salted water on to boil. In food process put walnuts, parsley, cheese, garlic, and salt. Pulse for a few seconds. With processor running, slowly drizzle in the olive oil. Scrape bowl down, then pulse a few more seconds. Add noodles to the now boiling water. Cook 3 to 4 minutes stirring occasionally. Reserve about a cup of pasta water before draining. Drain well. In a large bowl, toss noodles and pesto together.
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| Ah, pesto. You're always the opposite of photogenic. |
For a
thinner sauce, add small amounts of reserved pasta water.
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| Why on earth would you want this sauce to be thinner? |
My Rating: 3/5 "I think that there were two issues here: One, the only kind of rice noodles Walmart had in stock when I went were the angel hair-thin ones, and they didn't mix very well with the sauce because they stuck together. Two, the recipe author must have meant REALLY PACKED when they were talking about the greens that go in here, because I felt like my basil was stuffed in the measuring cup reasonably well but it didn't amount to much when combined with the other ingredients and the sauce came out wimpy. I could also be biased because I'm not the world's biggest pesto aficionado, but I do enjoy its flavor and that flavor did not shine through in this dish. It's just kind of bland comfort noodles."
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