Shiso leaf Genovese pasta

• 160g pasta *use Fedelini
• 1500ml water
• 1 tbsp salt
• ～Pesto Genovese sauce（For about 400ml）～
• 60g green shiso leaves
• 60g roasted mixed nuts (unsalted)
• 30g grated cheese
• 1 clove of garlic
• 1/2tsp salt
• 200ml olive oil
• ～Optional～
• Raw ham
• Walnut
• Grated cheese

YIELD:
Serves 2

TOTAL TIME:
30  minutes

COST:
middle

DIFFICULTY：
★★☆☆☆

1 Put olive oil, salt, garlic, nuts and grated cheese in a deep bowl or mixing glass and stir.
　Add the perilla leaves little by little and stir until pasty.
　*It’s OK to stir with a food processor at once ♪
　*The standard storage period is 5 days in the fridge and 2 weeks in the freezer.
　 When storing in a container, put a film on the surface with olive oil to prevent fragrance and fading and keep it fresh♪

2 Boil the pasta on time. After boiling, remove from water.

3 Add (2) pasta and (1) Genovese sauce 150g to a large bowl and mix.

4 Serve the rolled pasta on a plate and put with prosciutto, walnuts (coarse chopped), grated cheese.
　And sprinkle pepper as you like♪