Shiso Pesto Pasta

Name: Shiso Pesto Pasta
Prep time: 4 min
Cook time: 11 min
Total time: 15 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 7 oz pasta ((I use gemelli)); 1½ Tbsp Diamond Crystal kosher salt ((for cooking the pasta)); 4 Tbsp Homemade Shiso Pesto; 2 Tbsp reserved pasta water; ¼ tsp Diamond Crystal kosher salt ((for seasoning; to taste)); ⅛ tsp freshly ground black pepper ((to taste)); Parmigiano-Reggiano or Parmesan cheese ((shaved/grated)); shiso leaves (perilla/ooba) ((for garnish))

This Shiso Pesto Pasta delivers its sunny character and bold flavor from the homemade green shiso (perilla) pesto sauce. This vegetarian-friendly recipe is one of those light and easy weeknight dishes you‘ll want to enjoy all summer long.

⏱ 15 menit 🔨 Persiapan 4mnt 🔥 Masak 11mnt 📊 Mudah 🍽 2 porsi 👁 38

Bahan-bahan

2 porsi

7 oz pasta ((I use gemelli))
1½ Tbsp Diamond Crystal kosher salt ((for cooking the pasta))
4 Tbsp Homemade Shiso Pesto
2 Tbsp reserved pasta water
¼ tsp Diamond Crystal kosher salt ((for seasoning; to taste))
⅛ tsp freshly ground black pepper ((to taste))
Parmigiano-Reggiano or Parmesan cheese ((shaved/grated))
shiso leaves (perilla/ooba) ((for garnish))

Langkah-langkah

Before You Start: Prepare my recipe for Homemade Shiso Pesto—it takes just 10 minutes to make. Gather all the ingredients.
Start boiling a large pot of water (I used a 4 QT Dutch oven). Once boiling, add 1½ Tbsp Diamond Crystal kosher salt and 7 oz pasta. Stir to make sure the pasta doesn’t stick to each other.
Cook the pasta according to the package instructions. Collect 2 Tbsp reserved pasta water and set aside, then drain the pasta.
Let the pasta cool in a large bowl for 5 minutes. Then, add 4 Tbsp Homemade Shiso Pesto.
Mix it all together. Add the reserved pasta cooking water to loosen up the sauce.
Season the pasta with ⅛ tsp freshly ground black pepper and ¼ tsp Diamond Crystal kosher salt.
Finally, add shaved Parmigiano-Reggiano or Parmesan cheese to taste and toss it all together.
You can enjoy this dish either warm or chilled like a salad. Serve the pasta on individual plates and garnish with shiso leaves (perilla/ooba) and more shaved Parmigiano-Reggiano on top.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.