- 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
- Raw ham
- Grated cheese
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♪