This dish typifies a summery meal that is refreshing and can be prepared with minimal time spent at the stove. The ramen takes just a few minutes to cook and the pesto itself is quick to make and does not require any cooking. The bright flavors of fresh basil, pistachios and lemon will delight your palate.
To make things easier, buy shelled, salted pistachios. Shelled or not, they make a tasty snack while you are preparing the dish.
During the summer months when the temperatures reach into the 90’s, there’s not much we can grow successfully in the garden. But herbs such as basil can take the brutal heat and grow nicely all year long.
This pesto does not call for cheese which makes it the perfect pesto for vegetarians, vegans, and those who are lactose intolerant. The pistachios provide all the richness necessary.
I use fresh Sun Noodle ramen (soup base packets are discarded) that I buy at Island Grocery here on Maui. I like the texture of the curly noodles and the way the pesto clings to them. If you don’t have access to fresh ramen by all means use your favorite dried ramen or pasta.
This delicious pesto ramen is definitely going into my regular rotation. We made a frittata the following morning with the leftovers and it was so delicious.
- ¼ cup roasted and salted shelled pistachios, plus more for serving
- 1 small garlic clove, smashed and peeled
- 1 cup tightly packed basil leaves
- ¼ cup extra virgin olive oil
- 1 lemon: 2 tablespoons lemon juice + zest of half the lemon and a few wedges for serving
- 2 packages fresh ramen (about 10-13 ounces)
- Bring a large pot of salted water to a boil. Meanwhile, combine the pistachios, garlic and basil in a food processor. Pulse until very finely chopped, scraping down the bowl as needed. Transfer to a large bowl. Stir in the olive oil, lemon zest, and 2 tablespoons of lemon juice (use 1½ tablespoons for less tangy sauce). Mix well and season with salt and freshly ground black pepper.
- Cook the ramen according to directions on the package, discarding any seasoning packets that may have come with the ramen. Drain noodles in a colander and rinse under cool water just until noodles are warm. Shake the colander to remove excess water. Transfer noodles to bowl with pesto.
- Toss until the noodles are evenly coated with the pesto. Taste and add more lemon juice, oil and salt if needed. Divide among serving dishes. Top with additional chopped pistachios and lemon slices (optional)
