Oriental Nasturtium Pasta with Spring Aromas
A Delicious Recipe for Oriental Nasturtium Pasta Featuring Seasonal Spring Greens
Introducing a delightful Oriental Nasturtium Pasta recipe, harmonizing the fragrant spring herb nasturtium with a medley of flavorful vegetables. This guide provides detailed instructions and helpful tips to ensure even beginners can easily recreate this dish.
Main Ingredients- 1 serving of pasta (linguine or spaghetti)
- 1-2 handfuls of fresh nasturtium (approx. 100-150g)
- 1 handful of your favorite mushrooms (e.g., king oyster, shiitake, approx. 50g)
- 1/4 onion
- 1-2 strips of bacon or sliced ham (approx. 50g)
- A little olive oil
- 4-5 cherry tomatoes
Special Oriental Sauce- 1-1.5 generous tablespoons of oyster sauce
- 3-4 generous tablespoons of soy sauce
- 2-3 ladles (approx. 200-300ml) of nasturtium blanching water (broth)
- A pinch of salt (for seasoning adjustment)
- A pinch of black pepper
- A little parsley or basil flakes (for garnish)
- 1-1.5 generous tablespoons of oyster sauce
- 3-4 generous tablespoons of soy sauce
- 2-3 ladles (approx. 200-300ml) of nasturtium blanching water (broth)
- A pinch of salt (for seasoning adjustment)
- A pinch of black pepper
- A little parsley or basil flakes (for garnish)
Cooking Instructions
Step 1
Cook the Pasta: Bring a generous amount of water to a boil in a pot. Add a pinch of salt and cook the pasta according to package directions, but reduce the cooking time by 1-2 minutes (about 7-8 minutes for linguine). Reserve about one cup of the pasta water before draining the pasta. Drain the cooked pasta.
Step 2
Prepare the Nasturtium: Carefully scrape off any soil or debris from the base of the thickest roots of the fresh nasturtium using the back of a knife. Place the nasturtium in a bowl of cold water and shake well to remove dirt. Rinse thoroughly under running water and drain.
Step 3
Blanch the Nasturtium: In a pot of boiling water, add a pinch of salt and blanch the prepared nasturtium just until it wilts and turns a vibrant, fresh green. This usually takes about 30 seconds to 1 minute, depending on the thickness. Be careful not to overcook, as it can become mushy and lose its aroma. Delicate nasturtium stems only need a quick dip. *Do not discard the nasturtium blanching water!*
Step 4
Utilize the Nasturtium Broth: Strain the nasturtium blanching water through a fine-mesh sieve to create a clean broth. This broth will be the key base for your pasta sauce, infusing it with a subtle spring essence. Even if not used for this recipe, this broth can be a wonderful base for stews or soups.
Step 5
Finish the Blanched Nasturtium: Immediately rinse the blanched nasturtium under cold water to stop the cooking process. Gently squeeze out excess water or drain well in a sieve. Cut thicker stems into 2-3cm pieces. You can leave the delicate leaves whole for garnish if desired.
Step 6
Prepare Other Ingredients: Slice the mushrooms into bite-sized pieces and thinly slice the onion. Cut the bacon or ham into similar-sized pieces. Halve the cherry tomatoes after washing them.
Step 7
Sauté and Make the Sauce: Heat a generous amount of olive oil in a pan over medium heat. Add the prepared bacon (or ham), onion, and mushrooms and sauté until slightly softened. Once the ingredients are partially cooked, add 1-1.5 tablespoons of oyster sauce and 3-4 tablespoons of soy sauce to the pan, maintaining a 1:3 ratio of oyster sauce to soy sauce, and stir-fry together. (Be mindful that soy sauce can burn easily).
Step 8
Infuse with Wok Hei: As the soy sauce cooks and releases its aroma (wok hei), quickly pour in 2-3 ladles of the prepared nasturtium broth to prevent sticking and add moisture. (If there’s not enough liquid, the ingredients might burn, so ensure sufficient broth).
Step 9
Add Pasta and Nasturtium: Once the broth begins to boil, add the cooked pasta and the prepared blanched nasturtium to the pan. Toss everything together to combine well with the sauce. Taste and adjust seasoning; add a pinch of salt if needed, or a little more nasturtium broth or reserved pasta water if it’s too salty. Stir well to coat the pasta evenly and achieve a slightly thickened sauce consistency. Keep the heat at medium-low to prevent burning or over-reducing.
Step 10
Final Touches: Once the ingredients and sauce have melded and the sauce has a light consistency, turn off the heat. Garnish with the halved cherry tomatoes, a pinch of black pepper, and a sprinkle of parsley or basil flakes for added aroma and color. Your delicious Oriental Nasturtium Pasta is ready!
Step 11
Elegant Plating Tip: On a beautiful pasta plate, twirl the cooked pasta using a fork and place it in the center. Arrange the sautéed nasturtium, vegetables, and sauce attractively on top. For a decorative touch, artfully place the unblanched nasturtium leaves and halved cherry tomatoes on the very top. This presentation will evoke the essence of spring and create a visually stunning dish.
