Adela’s Hawaiian Noodle Recipes
ROASTED SHRIMP AND BASIL PESTO WITH AVOCADO NOODLES
■ Yield 2-4 servings
- 1 Packaged Dry Avocado Noodles
- 2 Cups Peeled Shrimp
- 2 cups packed basil leaves (60g)
- 1/4 cup pine nuts, toasted (36g)
- 1 tablespoon lemon juice (14g)
- 3 large cloves garlic (12g-16g)
- 1/2 cup @caoliveranch extra-virgin olive oil (104g)
- 1/2 cup finely grated Parmessan or
- Parmigiano Reggiano cheese (56g)
- 1 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper
Avocado Noodles are handmade by @adelashawaii in Oahu, Hawaii and cooked in my California home kitchen. These noodles are delicious…love the delicate chewy texture, subtle avocado flavor, lime green color and perfect tossed with Roasted Shrimp and Homemade Basil Pesto.
I cooked the Avocado Noodles for 7-8 mins. (taste test at 6 mins.), set aside some pasta water, drain and quick plunge in cool water to remove excess starch.
Place basil, pine nuts, lemon juice and garlic in the work bowl of a food processor. Process/pulse until finely chopped, scraping down sides of the work bowl as necessary. With processor running, add the olive oil in a steady stream until all the oil is added. Add the Parmigiano Reggiano, salt and ground black pepper. Process/pulse until thoroughly combined.
Transfer to a pint-size mason jar. Add a layer of olive oil on top (about 2 tablespoons) and seal jar. Store pesto sauce in the refrigerator for up to 2 weeks. Yield 280g or 9.88 ounces Basil Pesto. ■ For each 15g Basil Pesto: (79 calories (0.8C, 8F, 1.7P)
USAGE: Placing the pesto sauce in the refrigerator will cause the top layer of oil to solidify. Gently scoop off the oil layer to a small dish and set aside to liquidfy. Scoop out as much pesto as needed. Scrape down sides of jar and even out top layer of pesto. Pour the olive oil back on top of the pesto. Seal jar and place back in the refrigerator.
TOASTING PINE NUTS: Toast pine nuts in a small nonstick skillet over medium heat (5 5 to 4.0 on induction cooktop), tossing frequently until light golden browned, about 8-10 minutes. Alternately, place pine nuts in a pie dish. Toast pine nuts in preheated 300F oven or toaster oven for 8-10 minutes, tossing nuts every 3 minutes. Nuts are done when light golden brown and fragrant. Keep a close eye on the nuts once you start to notice some color; the nuts can burn pretty quickly from that point.