Cold Pasta with Pollock Roe and Perilla Pesto
Beat the summer heat with
Cold Pasta with Pollock Roe and Perilla Pesto
Myeongnan Perilla Pesto Cold Pasta
Enjoy the fresh, cool fragrance of perilla leaves
with pollock roe perilla pesto cold pasta, and forget all about the summer heat!
Ingredients
30g White pollock roe, perilla leaves, 1 clove garlic, a few pine nuts, grated Parmesan, 60ml olive oil, a pinch of pepper, a little sesame oil, 100g pasta (penne)
How to make
Step1. Use the back of a knife to separate the White pollock roe from its skin.
Step2. Boil the pasta in boiling water for 8–9 minutes.
Step3. Strain the pasta, drain the water, and spread it on a pan to cool.
Toss with olive oil to prevent the pasta from sticking together.
Step4. Wash the perilla leaves well and dry them completely, and toast the pine nuts in a pan, then let them cool.
Step5. Put the perilla leaves, toasted pine nuts, Parmesan, garlic, olive oil and pepper in a blender and grind finely to make perilla pesto.
Step6. Finish by adding the cooled pasta, perilla pesto, White pollock roe and sesame oil to a bowl.