Pasta With Chinese Pesto

Serves 4

3 T. white sesame seeds
2 C. firmly packed spinach leaves
1/4 C. firmly packed cilantro sprigs
1/4 C. firmly packed fresh basil leaves
1/4 C. firmly packed fresh mint leaves
4 cloves garlic, chopped
2 T. minced ginger
1/2 C. chicken broth or orange juice
3T. thin soy sauce
2 T. wine vinegar
2 T. dark sesame oil
1 tsp. hoisin sauce
1 tsp. sugar
1 1/2 tsp. Asian chile sauce
1/2 tsp. salt
8 ounces dried fusilli, pappardelle, or your favorite pasta
3/4 to 1 1/2 pounds cooked seafood or meat - * 3/4 to 1 1/2 pounds any cooked meat or seafood, leftover or store-bought. Preparation: cut into bite-size pieces. * 1/4 to 1 1/2 pounds boneless, skinless chicken breasts; beef or pork tenderloin; shelled and deveined shrimp; or bay and sea scallops. Preparation and cooking: cut into bite-size pieces, marinate and then sauté while the pasta is cooking. *3/4 to 1 1/2 pounds fresh link sausage. Preparation and cooking: sauté until cooked through, then cut crosswise into 1/2-inch slices. * 3 pounds mussels or manila clams. Preparation and cooking: debeard mussels and cook will pasta is cooking.

Advance Preparation: Place the sesame seeds in a dry sauté pan over medium heat and toast for about 2 minutes, until golden. In a blender combine the spinach cilantro, basil, mint, garlic, ginger, broth, soy sauce, vinegar, sesame oil, hoisin sauce, sugar, while sauce, and salt and process until liquefied. (The sauce can be covered and refrigerated for up to 8 hours before using.)

Last-Minute Cooking: In a pot, bring 5 quarts of water to a rapid boil over high heat. Lightly salt the water and add the pasta. Cook according to the package instructions for about 12 minutes, until tender. Drain the pasta in a colander and return the empty pot to medium-high heat. Add the seafood or meat and stir for about 1 minute, until warmed. Return the pasta to the pot and add the pesto sauce. Stir to combine evenly. Transfer to warmed dinner plates, sprinkle with the sesame seeds, and serve at once.