Fragrant Spring Herbs Pasta
How to Make Spring Herbs Pasta: The Wonderful Aromatic Spring Vegetable Flavor
I made pasta with spring herbs called ‘Naengi’. It’s a dish I really love because you can fully enjoy the fragrant aroma of the Naengi. This pasta captures the essence of spring with its delicate yet distinct herbal notes.
Main Ingredients- 1 bunch fresh Spring Herbs (Naengi, approx. 50g)
- Spaghetti pasta 70-80g (per serving)
- 7 cloves whole garlic
- 3-4 dried chili peppers or peperoncino
- 1 Tbsp grated Parmesan cheese
- 1/2 onion
Sauce & Seasoning- 6-7 Tbsp Extra Virgin Olive Oil
- 1 ladle Pasta Water (water used to cook pasta)
- 1 pinch coarse salt (for seasoning)
- A dash of black pepper
Blanching the Spring Herbs- 1/3 Tbsp coarse salt (for blanching water)
Cooking the Spaghetti- 1/3 Tbsp coarse salt (for pasta water)
- 1 Tbsp Olive Oil (added to pasta water)
- 6-7 Tbsp Extra Virgin Olive Oil
- 1 ladle Pasta Water (water used to cook pasta)
- 1 pinch coarse salt (for seasoning)
- A dash of black pepper
Blanching the Spring Herbs- 1/3 Tbsp coarse salt (for blanching water)
Cooking the Spaghetti- 1/3 Tbsp coarse salt (for pasta water)
- 1 Tbsp Olive Oil (added to pasta water)
- 1/3 Tbsp coarse salt (for pasta water)
- 1 Tbsp Olive Oil (added to pasta water)
Cooking Instructions
Step 1
First, let’s prepare the star of our pasta: the fresh spring herbs (Naengi). Remove any wilted or damaged leaves. Gently scrape off the small roots with a knife; these can sometimes impart a slightly bitter taste, but cleaning them thoroughly enhances the overall flavor.
Step 2
Dirt often gets trapped between the stems and leaves, as well as near the roots. Use your knife to carefully scrape away any remaining soil. This step ensures your herbs are perfectly clean.
Step 3
After trimming, the volume of the herbs will be significantly reduced, but they’ll be much cleaner and ready for cooking. Seeing the prepared herbs makes me excited to start cooking!
Step 4
Rinse the prepared spring herbs thoroughly under cold running water until the water runs clear. This removes any remaining dirt or grit. Since the stems aren’t overly tender, you can wash them with a bit of pressure. Drain them well in a colander; excess water can dilute the sauce.
Step 5
Now, it’s time to quickly blanch the herbs. Bring a pot of water to a rolling boil over high heat. Once boiling, add 1/3 Tbsp of coarse salt to the water. This helps to preserve the vibrant green color and slightly mellows any strong flavors.
Step 6
Add the cleaned spring herbs to the boiling salted water and blanch for only about 30 seconds. Over-blanching will cause them to lose their fresh flavor and crisp texture, so timing is key.
Step 7
Immediately transfer the blanched herbs into a bowl of ice-cold water to stop the cooking process and lock in their bright green color. Once cooled, gently squeeze out as much excess water as possible with your hands.
Step 8
Chop the herbs into bite-sized pieces. Aim for about 2-3 cm lengths so they integrate well with the spaghetti.
Step 9
Don’t discard the water used for blanching the herbs! It contains subtle flavor that will enhance the pasta. Refill the pot if needed, add 1 Tbsp of olive oil to prevent the pasta from sticking, and then add your spaghetti. Cook for about 7 minutes, or until ‘al dente’ (slightly firm to the bite). Refer to the package instructions, but cooking for 1 minute less than recommended is often ideal.
Step 10
Once the spaghetti is cooked al dente, do not rinse it under cold water. Rinsing washes away the starch that helps the sauce cling to the pasta. Drain the pasta and immediately place it in a bowl. Toss with a little olive oil to prevent it from clumping together while you prepare the sauce.
Step 11
Thinly slice the onion. Slicing them thinly will ensure they cook quickly and release their natural sweetness into the dish.
Step 12
Slice the whole garlic cloves thinly to create garlic slices (or ‘garlic confit’ style). Sliced garlic releases more of its aromatic oils when sautéed.
Step 13
Heat a large skillet over medium heat. Add a generous amount of extra virgin olive oil. For an oil-based pasta, the amount of olive oil is crucial for both flavor and texture, so don’t be shy!
Step 14
Add the sliced garlic and onions to the heated olive oil. Sauté, stirring occasionally, until the onions become translucent and fragrant, and the garlic turns a light golden color. Be careful not to burn the garlic.
Step 15
As the garlic begins to turn a nice golden brown and release its aroma, add the peperoncino (or dried chili peppers). Sauté for another minute to infuse the oil with a gentle heat. Keep the heat moderate to prevent the garlic from burning.
Step 16
Now, add the chopped spring herbs to the skillet. Gently stir-fry them with the garlic and onions for about a minute, just to combine their flavors. We want to preserve the fresh, vibrant taste of the herbs.
Step 17
Pour in about one ladle of the reserved pasta water into the skillet. This starchy water will help to emulsify the sauce, creating a cohesive and flavorful coating for the pasta.
Step 18
Stir and toss everything together for about another minute, allowing the sauce ingredients to meld beautifully with the pasta water.
Step 19
Add the cooked spaghetti to the skillet. Toss well to coat the pasta evenly with the fragrant sauce. Letting the pasta finish cooking in the sauce for a minute or two will help it absorb the flavors.
Step 20
Season with a pinch of coarse salt and a dash of black pepper. Taste and adjust seasoning as needed. Remember that the pasta water and Parmesan cheese will add saltiness.
Step 21
Stir in the grated Parmesan cheese. Continue to toss until the cheese is melted and incorporated into the sauce, adding a creamy richness.
Step 22
Give everything a final toss to ensure the pasta is beautifully coated with the vibrant herb sauce. Your delicious spring herb pasta is now ready!
Step 23
Serve the pasta immediately in a warm bowl. For an extra touch, sprinkle a little more Parmesan cheese on top. Enjoy this delightful pasta that captures the aromatic essence of spring. If fresh spring herbs (Naengi) are unavailable, fragrant herbs like Vietnamese coriander (Rau răm) or young asparagus tips can be excellent substitutes.
Step 24
This pasta is so satisfying, you’ll find yourself finishing the whole plate in no time! While Naengi is wonderful in traditional Korean dishes like doenjang jjigae, exploring it in a pasta dish offers a refreshing way to enjoy this seasonal ingredient. Embrace the taste of spring with this unique and flavorful recipe! ^^
