Chamnamul Walnut Pesto Trofie
Chamnamul walnut pesto trofie coats twisted pasta shapes in a pesto made from Korean chamnamul (wild parsley), walnuts, Parmigiano, and olive oil. Chamnamul has a lighter, more herbaceous flavor than basil, with a faintly bitter finish that gives the pesto a distinctly Korean aromatic quality. Walnuts contribute a heavier, more robust nuttiness than pine nuts, thickening the sauce and anchoring the savory depth alongside the aged cheese. The spiral grooves of trofie trap the pesto in every fold, releasing flavor evenly with each bite. Adding enough olive oil during blending slows oxidation and keeps the chamnamul's green color from darkening too quickly.
Adjust Servings
Instructions
- 1
Bring a large pot of water to a boil, salt it, and cook the trofie to al dente.
- 2
Trim thick stems from chamnamul, rinse in cold water, and dry thoroughly.
- 3
Blend chamnamul, walnuts, cheese, garlic, lemon juice, and 3 tbsp olive oil until smooth.
- 4
Warm the pesto gently in a pan, then add cooked pasta and 3 tbsp pasta water.
- 5
Adjust consistency with remaining olive oil, season with salt and pepper, and serve immediately.
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