Seaweed Pesto Pasta: A Taste of the Ocean
Seaweed Pesto Pasta: Delicious Enough Without the Grilled Pork Belly!
Searching for new ways to enjoy nutrient-rich seaweed, I came up with the idea for seaweed pesto pasta! The homemade seaweed pesto adds a rich, nutty flavor that elevates the pasta to a new level. Initially, I served it with grilled pork belly, but my son absolutely loved the seaweed pesto pasta even more! Discover this unique pasta recipe that captures the fresh, oceanic essence and robust flavors of seaweed.
Pasta Ingredients- 2 Tbsp Seaweed Pesto
- 100g Spaghetti
- 2/3 Tbsp Coarse Salt (for boiling pasta)
- 1 Tbsp Olive Oil
- 8 cloves Garlic
- 1/2 Tomato
- 1 cup Blanched Broccoli florets
- Ground Pepper
- Fish Sauce (to taste, if needed)
Grilled Pork Belly (Optional)- 1 strip Honeycomb Pork Belly
- Ground Pepper
- Herb Powder
- 2 tsp Seaweed Pesto (for glazing)
- 1 strip Honeycomb Pork Belly
- Ground Pepper
- Herb Powder
- 2 tsp Seaweed Pesto (for glazing)
Cooking Instructions
Step 1
Bring a large pot of water to a rolling boil. Add 2/3 Tbsp of coarse salt. Once boiling, add 100g of spaghetti and cook for 1-2 minutes less than the time indicated on the package. This ensures the pasta is al dente and will maintain its texture when tossed with the sauce.
Step 2
While the pasta is cooking, prepare the additional ingredients. Slice or mince the garlic. Dice the tomato into bite-sized pieces. Ensure your broccoli florets are blanched. Feel free to add or omit other vegetables based on what you have in your fridge – mushrooms or zucchini also work well!
Step 3
Heat 1 Tbsp of olive oil in a wide pan over medium-low heat. Add the sliced or minced garlic and sauté until fragrant and lightly golden, being careful not to burn it. This infuses the oil with a wonderful garlic aroma.
Step 4
Once the garlic is aromatic, add the diced tomatoes and blanched broccoli to the pan. Sauté them with the garlic. If you prefer the tomatoes to hold their shape, add them towards the end, just before incorporating the pesto.
Step 5
**Tip for Making Seaweed Pesto:** Thoroughly wash fresh seaweed and pat it dry. Blend it with pine nuts (or other nuts), Parmesan cheese, minced garlic, olive oil, salt, and pepper in a blender or food processor until smooth. The combination of fresh oceanic seaweed, rich nuts, and savory cheese is truly delightful!
Step 6
Once the pasta is cooked al dente, drain it slightly and add it directly to the pan with the sautéed garlic and vegetables. Add 2 Tbsp of the prepared seaweed pesto and toss everything together quickly to coat the pasta evenly.
Step 7
Taste the pasta and adjust the seasoning with fish sauce if needed. You can substitute with soy sauce or salt. For an extra layer of flavor, a dash of oyster sauce can be added. If the pasta seems too dry, add 2-3 tablespoons of the reserved pasta water to create a silkier sauce. Once everything is well combined, remove from heat and plate attractively.
Step 8
Prepare the honeycomb pork belly. Season both sides with salt, pepper, and herb powder. Grill or pan-fry until golden brown and cooked through. Towards the end of cooking, brush 2 tsp of seaweed pesto onto the pork belly and cook for another minute to allow the glaze to caramelize slightly. Serve this flavorful pork belly alongside the prepared pasta.
Step 9
The grilled pork belly was initially a ‘decoy’ ingredient, just in case my son was hesitant about the seaweed pasta. But it was a huge success! He raved about how delicious the pasta was, completely unaware of the seaweed’s presence, and seemed to enjoy the pork belly immensely too. It turned out to be a fantastic way for him to enjoy nutritious seaweed without any fuss!
