Bring a large pot of water to a boil.

Salt the boiling water.

Add the rice pasta to the boiling water and cook until al dente.

Combine fresh basil leaves, 3 tablespoons of toasted sesame seeds, tamari, garlic, lime juice, and Fresno chile in a food processor.

Pulse the ingredients in the food processor into a paste.

Drizzle extra-virgin olive oil into the food processor while pulsing to create a smooth pesto.

Transfer the pesto to a large bowl.

Add a splash of the starchy pasta cooking water to the pesto and mix.

Drain the cooked rice pasta.

Add the drained pasta to the bowl with the pesto sauce.

Toss the pasta and pesto to combine thoroughly.

Drizzle toasted sesame oil over the pasta.

Garnish the pasta with thinly sliced scallions and the remaining 2 tablespoons of toasted sesame seeds.

Serve immediately.