Rice Noodles with Almond Pesto

1/2 lb. flat rice noodles

1/4 C extra virgin olive oil

1/4 C fresh sage leaves

1/4 C almond butter

1 garlic clove, crushed

4 green onions, minced

Juice of 1/2 lemon

1/2 tsp. lemon zest

Pinch or two of crushed red pepper

1/2 C + 2 Tbs. freshly grated parmesan cheese

1/2 tsp.Salt

1/4 tsp. freshly ground pepper

Cook the noodles to al dente. Reserve 1/4 cup of the cooking water.

Fry the sage in 1/4 C olive oil. Then crumble in a paper towel.

In a bowl, combine sage, garlic, green onions, lemon zest, red pepper, 1/2 C parmesan cheese, olive oil (from the pan) and salt and pepper. Add noodles and sprinkle with 2 Tbs. parmesan cheese.  If the sauce  needs more moisture, add a little water from the pasta.

Serves 3-4.