Chamnamul Walnut Pesto Trofie

Toast 35g of walnuts in a dry pan over medium-low heat for about 1 minute and let them cool completely. Remove the thick stems from 70g of chamnamul, rinse the leaves in cold water, and squeeze out the moisture thoroughly so excess water does not thin the pesto. Bring 2 liters of water to a boil, add 1 teaspoon of salt, and cook 180g of trofie for 1 minute less than the package time. Before draining, reserve 4 tablespoons of the cloudy pasta water. Do not rinse the trofie, because the surface starch helps the sauce adhere. Put the chamnamul, cooled walnuts, 30g of Parmigiano, 2 garlic cloves, 1 tablespoon of lemon juice, and 3 tablespoons of extra virgin olive oil in a blender. Pulse in short bursts, scraping the sides as needed, until the mixture is smooth. Warm the pesto over low heat for only 30 seconds. Add the trofie and 3 tablespoons of pasta water and toss quickly to work the sauce into the pasta's grooves. If it remains too thick, add the final tablespoon of pasta water and 1 more tablespoon of olive oil. Finish with 0.5 teaspoon of black pepper, check the seasoning, and plate immediately. The brief warming time protects the fresh herb character, while the unrinsed pasta and measured cooking water control how evenly the pesto coats each piece.