Photo: Korea Ministry of Food and Drug Safety

Chamnamul Pesto Pasta

Name: Chamnamul Pesto Pasta
Cuisine: South Korea
Ingredients: 45 g Main ingredients: chamnamul (Korean pimpinella greens) (45g); cherry tomatoes (2 pcs); 90 g spaghetti (90g); 18 g Chamnamul pesto: chamnamul (18g); 4 g pine nuts (4g); 4 g olive oil (4g); 1 g salt (1g); 2 g Seasoning: olive oil (2g)

참나물페스토 파스타

Main dish · Stir-fried

MainsCourse

462kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Chamnamul Pesto Pasta

Not spicyNo porkNo meat or alcoholGluten-freeContains: nuts, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Main ingredients: chamnamul (Korean pimpinella greens)필수 재료 : 참나물(45g)
45 g
cherry tomatoes방울토마토(2 pcs)
spaghetti스파게티면(90g)
90 g
Chamnamul pesto: chamnamul참나물 페스토 : 참나물(18g)
18 g
pine nuts잣(4g)
4 g
olive oil올리브유(4g)
4 g
salt소금(1g)
1 g
Seasoning: olive oil양념 : 올리브유(2g)
2 g

Nutrition per serving

462kcal

54.5gCarbs

11.8gProtein

21.9gFat

60.8mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Slice the chamnamul thin, halve the cherry tomatoes, and finely crush the pine nuts to make pine nut powder.
Blend the chamnamul pesto ingredients in a blender to make the pesto.
Boil the spaghetti in boiling salted water (8 cups water to 1 g salt) for 8 minutes and drain.
Toss the spaghetti with the pesto.
Put the spaghetti in a bowl, top with the prepared chamnamul, and sprinkle with olive oil and pine nut powder.
Finish with the prepared cherry tomatoes on the side.

💡 Tip- Fragrant chamnamul makes up for the saltiness.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.