The starchy thin or flat sticks called noodles

Just the other day on NPR there was this chef (forget the name) talking about the different varieties of noodles. Mung, rice, potato... I like noodles as long as I don't get the feeling of being stuffed. Of course for that not to happen I'll have to watch my intake.

Noodles can take on the flavor of any spice or sauce. The only thing to watch out for is over cooking and making it too soft or sticky.

I found a great recipe online. With some slight modifications it works really well.

Some rice sticks
1-2 garlic clove, peeled, green shoot removed
1 cups fresh basil leaves
1 Tbps. parsley leaves
2 tablespoons coarsely chopped shelled walnuts, the fresher the better (about 1/2 ounce)
Salt and freshly ground pepper to taste
1/4 cup extra virgin olive oil
1/4 cup (1 ounce) freshly grated Parmesan
1/4 pound green beans, trimmed and broken into 2-inch lengths
 
1. Bring a large pot of water to a boil. Meanwhile, place the rice sticks in a large bowl, and cover with hot water. Let sit 20 minutes, until pliable.

2. Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, parsley, walnuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the cheese(s), and pulse to combine. Transfer to a large pasta bowl.

3. When the water comes to a boil, salt generously and add the green beans. Cook five minutes, then transfer to a bowl of ice water and drain. Add the noodles to the water, and boil one minute until tender but still al dente.

4. Add 1/2 cup of the boiling water to the bowl with the pesto, and mix together. Drain the noodles, and toss with the pesto and beans. Serve at once.