Myeongnan Sesame Leaf Pesto Cold Pasta
With the fragrance of pine sesame leaves, you can feel cool and refreshing at the same time.
Forget about summer heat worries with Myeongnan sesame leaf pesto cold pasta!
White pollack roe 30g
1 clove of garlic
some pine nuts
Parmesan Cheese Powder
60ml olive oil
a little sesame oil
Pasta (Penne) 100g
For white pollack eggs, use the back of a knife to peel the shell and eggs.
Boil the pasta in boiling water for 8-9 minutes.
Strain the pasta, drain the water, and spread it on a pan to cool.
Toss with olive oil to prevent pasta from sticking together.
Wash the sesame leaves well to remove the water completely, and toast the pine nuts in a pan to cool.
Add sesame leaves, toasted pine nuts, parmesan cheese powder, garlic, olive oil, and pepper to a mixer and grind them finely to make sesame leaf pesto.
Finish by adding cooled pasta noodles in a bowl, perilla leaf pesto, white cod roe, and sesame oil.