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Rice Noodles with Shrimp and Basil-Mint Pesto

Yield 5 servings (serving size: about 1 1/3 cups)
Rice noodles do a fabulous job of absorbing the pesto flavor. When measuring the basil and mint, don't pack the leaves into the measuring cups or you'll end up with a thisck paste instead of 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 (py mai fun)
  • Cooking spray
  • 3 cups peeled and deveined small shrimp (about 1 1/2 pounds)
  • 2 cups diced tomato
  • 5 mint sprigs (optional)

Nutrition Information

  • calories 377
  • caloriesfromfat 28 %
  • fat 11.6 g
  • satfat 1.8 g
  • monofat 7.6 g
  • polyfat 1.2 g
  • protein 22.6 g
  • carbohydrate 46.1 g
  • fiber 2.1 g
  • cholesterol 155 mg
  • iron 4.3 mg
  • sodium 468 mg
  • calcium 94 mg

How to Make It

  1. Place the first 9 ingredients in a food processor; process until smooth.

  2. Cook noodles in boiling water 3 minutes or until done. Drain and rinse with cold water; drain well.

  3. Place a large skillet coated with cooking spray over medium-high heat. Add shrimp; sauté 3 minutes or until done. Stir in pesto, noodles, and tomato; cook until thoroughly heated. Garnish with mint sprigs, if desired.