Cantonesa Noodles with Pesto

  • ½ lb. Cantonesa Noodles
  • ½ tbsp butter
  • Pesto sauce:
       TIP: For best results, make in advance
    • 1 cup basil leaves
    • 3 tablespoons olive oil
    • ½ tsp lemon juice
    • 1 garlic clove, minced
    • ¼ cup parmesan cheese
    • Parmesan cheese (to garnish)

      Cook the noodles: Put them into the boiling water for 3 to 5 minutes. The noodles should be "al dente". NOTE: Avoid cooking the noodles for more than 5 min. because they loose their wonderful texture. Rinse under cold running water. Drain.

      Stir-fry the noodles in the butter

      Prepare the Pesto sauce: Put all the ingredients in the blender, so all the flavors combine well. NOTE: If you are making the pesto in advance, refrigerate it for up to 5 days.

      Combine the noodles and the Pesto sauce.

      Sprinkle with parmesan cheese, if desired.

      Serve hot

Fideos Cantonesa al Pesto