Spring Delight: Aromatic Nengyi Pesto Pasta
Crafting a Flavorful Nengyi Pesto Pasta Using Spring’s Own Nengyi (Field Mustard)
This recipe is perfect for the season when delicate field mustard (nengyi) is abundant! While basil pesto is a summer favorite, embrace spring with a unique nengyi pesto pasta. The fresh, earthy aroma of nengyi creates a distinctive flavor profile that’s truly special. A delightful spring dish that will awaken your palate. (Source: All Recipes, Man-Gye Recipe)
Pasta Core Ingredients- Spaghetti for 1 serving
- 3 fresh shrimp
- 7 clams
- 5 cherry tomatoes
- 3 cloves garlic
- 2 dried red chilies (peperoncino)
- 1/2 cup white wine (approx. 100ml)
- A pinch of salt
- A pinch of black pepper
- A drizzle of extra virgin olive oil
- A sprinkle of grated Parmesan cheese (for finishing)
Aromatic Nengyi Pesto- 1 handful of thoroughly cleaned nengyi (field mustard)
- 1/2 cup extra virgin olive oil (approx. 100ml)
- 1 cup grated Parmesan cheese (approx. 50g)
- A pinch of salt
- A pinch of black pepper
- 1 handful of thoroughly cleaned nengyi (field mustard)
- 1/2 cup extra virgin olive oil (approx. 100ml)
- 1 cup grated Parmesan cheese (approx. 50g)
- A pinch of salt
- A pinch of black pepper
Cooking Instructions
Step 1
[Making the Nengyi Pesto] First, bring a pot of water to a boil and add a pinch of salt. Briefly blanch the cleaned nengyi for about 30 seconds to 1 minute. Be careful not to overcook, as this can diminish its aroma. 
Step 2
Immediately rinse the blanched nengyi under cold water to stop the cooking and thoroughly squeeze out any excess moisture. Once drained, finely chop the nengyi into manageable pieces, about 1cm wide.
Step 3
In a blender or food processor, combine the chopped nengyi, olive oil, grated Parmesan cheese, salt, and pepper. Process until a smooth pesto consistency is achieved. Blend until well combined. Set the prepared nengyi pesto aside.
Step 4
[Start Cooking the Pasta] In a large pot, bring plenty of water to a rolling boil. Add coarse salt (about 10g per liter of water) to season the water. Once boiling, add the spaghetti and cook for 1-2 minutes less than the package instructions, aiming for an al dente texture. 
Step 5
Prepare the ingredients for the pasta. Peel the garlic cloves and slice them thinly. Wash the cherry tomatoes, remove the stems, and halve them.
Step 6
Heat a wide pan over medium heat and add a generous amount of extra virgin olive oil. Add the sliced garlic and dried red chilies (peperoncino). Sauté gently until the garlic is fragrant and lightly golden, being careful not to burn it.
Step 7
Once the garlic begins to turn a light golden color, add the cleaned clams and shrimp to the pan. Sauté with the garlic and chilies until the seafood turns opaque.
Step 8
When the seafood has absorbed some heat, pour in the white wine. Increase the heat to high and let it bubble for about 1 minute to cook off the alcohol. This step helps to remove any fishy odors and enhance the overall flavor.
Step 9
As the clams begin to open, add the al dente cooked spaghetti and the prepared nengyi pesto to the pan. Also, add the halved cherry tomatoes. Pour in about 1/4 cup of the pasta cooking water to help emulsify the sauce. Toss everything together quickly to coat the pasta evenly. Avoid overcooking at this stage, as it can make the pasta mushy.
Step 10
Finally, season with salt and black pepper to taste. For an extra touch of flavor, sprinkle generously with grated Parmesan cheese. Serve immediately while hot for a delightful and aromatic nengyi pesto pasta experience.
