Tag: pasta
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Creamy Pesto Pasta with Chicken Meatballs
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Pollack Roe Pasta
Pollack roe pasta has become a bit mainstream in Korea. I mean, combining the classic Korean side dish with Koreans’ favorite thing to eat out and feel bougie? It was mind-blowing when it first started popping up in Korean restaurants. Now, it’s a favorite thing to add when making aglio e olio – an easy…
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Spicy Sausage Pasta
I’ve always had the same type of tomato pasta where you just add vegetables and meat to a jar of pasta sauce and serve. But one fateful day, I had Italian sausage for the first time at a restaurant. The spiciness and the herby-ness was so addicting, and I started using it to replace regular…
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White Ragu Pappardelle
I appreciate a classic bolognese sauce. It’s meat, vegetables, tomato, broth, wine, and milk cooked together and simmered for about 8 hours until it forms a homogenous, deep-flavored sauce. But to be frank, I don’t think it’s worth the work. Though I appreciate and time put into it, I don’t like the taste of tomato…
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Pesto Lasagna
When I think of lasagna, it is always the same bolognese sauce that comes to mind. Whether it’s in a restaurant or in the frozen section of the grocery store, lasagna is exactly what you expect it to be. But if you give it more than one second of thought, lasagna is just pasta! And…
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Soybean-Miso Pasta
Today I wanted noodles, but I wanted something new; something I wouldn’t find elsewhere. I looked at all my noodle choices at home – udon, Korean noodle soup, ramen, rice noodles, and of course, pasta. And then my mind went to my long neglected blog and I thought, “Perfect! What a great day to invent…
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Perilla Seed Pasta
We’ve made pasta with perilla leaves, and now it’s time to make one with perilla seeds. Perilla seeds and perilla oil (both of which we are adding to this pasta) are beloved Korean ingredients. They are the rarer, more expensive version of sesame seeds and sesame oil. If you are familiar with Korean food, you…
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Perilla Pesto Pasta
Ok, so you’ve made the perilla leaf pesto from my last post. (If you didn’t, go back!) Now what? Make this beautiful, bright green, healthy pasta! If you’re not used to the unique aroma and flavor of perilla leaves, it might throw you off a bit at first. But if you’re familiar with this very…