Shiso leaf Genovese pasta

44

Ingredients

  • 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:
★★☆☆☆

Directions

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♪

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