Chamnamul Walnut Pesto Trofie
Quick answer
Chamnamul walnut pesto trofie is a fusion pasta that coats twisted trofie in a pesto made from Korean chamnamul (wild parsley), walnuts, Parmigiano, and olive oil.
What makes this special
- Nutty walnuts and bitter chamnamul wild parsley create a distinctly Korean green pesto.
- Chamnamul gives the pesto a distinctly Korean bitter-herb edge
- Walnuts contribute heavier oil than pine nuts for a thicker sauce
Key ingredients
Core cooking flow
- 1 Toast 35g walnuts in a dry pan over medium-low heat for about 1 minute, just...
- 2 Bring 2L water to a full boil and add 1 tablespoon salt.
- 3 Before draining, reserve 4 tablespoons of the cloudy pasta water.
Chamnamul walnut pesto trofie is a fusion pasta that coats twisted trofie in a pesto made from Korean chamnamul (wild parsley), walnuts, Parmigiano, and olive oil. Chamnamul has a lighter, more herbaceous quality than basil, with a faintly bitter finish that gives the pesto a distinctly Korean aromatic character. Walnuts contribute a heavier, more assertive nuttiness than pine nuts, thickening the sauce and anchoring the savory depth together with the aged cheese. The spiral grooves of trofie hold the pesto in every ridge, releasing an even concentration of flavor with each bite. Adding sufficient olive oil during blending slows oxidation and prevents the chamnamul's green color from darkening too quickly. The pasta is best eaten immediately after tossing, when both the color and fragrance are at their peak.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Toast 35g walnuts in a dry pan over medium-low heat for about 1 minute, just until nutty, then let them cool.
Trim the thick stems from 70g chamnamul, rinse in cold water, and squeeze out the moisture thoroughly.
- 2Finish
Bring 2L water to a full boil and add 1 tablespoon salt.
Cook 180g trofie for 1 minute less than the package time, keeping the center slightly firm so the pasta finishes well when tossed with the pesto.
- 3Finish
Before draining, reserve 4 tablespoons of the cloudy pasta water.
Drain the trofie in a colander without rinsing, because the surface starch helps the walnut chamnamul pesto cling to the spiral grooves instead of sliding off.
- 4Step
Add the chamnamul, toasted walnuts, 30g Parmigiano Reggiano, 2 garlic cloves, 1 tablespoon lemon juice, and 3 tablespoons extra virgin olive oil to a blender. Pulse in short bursts until smooth but still fresh green, scraping down as needed.
- 5Control
Put the pesto in a pan and warm it over low heat for only 30 seconds.
Add the trofie and 3 tablespoons pasta water, then toss quickly so the sauce loosens slightly and coats the grooves without dulling the herb aroma.
- 6Finish
If the sauce feels too thick, add the remaining 1 tablespoon pasta water and 1 tablespoon olive oil.
Season with 1 teaspoon salt and 0.5 teaspoon black pepper, then plate immediately while the color is bright and the aroma is fresh.
After the steps
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