Fragrant Spring Vegetable Pasta with Fresh Chives (No Pesto)
Fragrant Spring Vegetable Pasta with Fresh Chives (No Pesto)
Experience a Spring Vegetable Pasta Perfect for the Korean Palate~
A spring vegetable pasta bursting with the aroma of spring! This seasonal pasta highlights the fresh flavor of chives (naeng-i) by using them whole, rather than in a pesto. Enjoy the true essence of spring greens in your pasta.
Spring Vegetable Pasta Ingredients- 1 bunch fresh chives (naeng-i, approx. 50g)
- 1 serving pasta (approx. 100g spaghetti or your preferred pasta)
- 5 tablespoons olive oil
- 5 cloves garlic
- 3 dried red chili peppers (peperoncino, adjust to taste)
- A pinch of coarse salt (for boiling pasta)
- A pinch of black pepper (for finishing)
- A pinch of dried basil (for added fragrance)
- 1 tablespoon soy sauce (for umami and seasoning adjustment)
Cooking Instructions
Step 1
First, prepare the star of your spring vegetable pasta: the chives (naeng-i). Wash them thoroughly to remove any dirt from the roots, then trim and cut them into 2-3 cm pieces. Slice the garlic thinly into slivers.
Step 2
Bring a large pot of water to a rolling boil. Add a generous pinch of coarse salt. Once boiling, add the pasta and cook according to package directions, subtracting about 1 minute for al dente. (The pasta will finish cooking in the sauce.)
Step 3
While the pasta is cooking, heat a large skillet over medium-low heat and add a generous amount of olive oil. Add the sliced garlic and dried chili peppers (peperoncino). Sauté gently until fragrant and the garlic is lightly golden. This will infuse the oil with flavor.
Step 4
Once the garlic aroma has filled the pan, add the prepared chives. Increase the heat to medium-high and stir-fry briefly for just about 30 seconds to a minute, until the chives are slightly wilted but still vibrant green and retain some crispness. Overcooking will diminish their fresh flavor and texture.
Step 5
Add the al dente pasta directly to the skillet along with about 1/2 cup of the reserved pasta water. The starchy pasta water will help emulsify the sauce, making it richer and helping it cling to the pasta. Toss everything together to combine well.
Step 6
Season with a pinch of black pepper and dried basil. Adjust the seasoning with 1 tablespoon of soy sauce. Using soy sauce adds a savory depth (umami) that perfectly complements the spring vegetables and appeals to a Korean palate. Stir everything together until well combined. Your fragrant spring vegetable pasta is ready to be enjoyed!
