Shiso Pesto Pasta
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.
- Prep time
- 4 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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))
Instructions
- 1
Before You Start: Prepare my recipe for Homemade Shiso Pesto—it takes just 10 minutes to make. Gather all the ingredients.
- 2
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.
- 3
Cook the pasta according to the package instructions. Collect 2 Tbsp reserved pasta water and set aside, then drain the pasta.
- 4
Let the pasta cool in a large bowl for 5 minutes. Then, add 4 Tbsp Homemade Shiso Pesto.
- 5
Mix it all together. Add the reserved pasta cooking water to loosen up the sauce.
- 6
Season the pasta with ⅛ tsp freshly ground black pepper and ¼ tsp Diamond Crystal kosher salt.
- 7
Finally, add shaved Parmigiano-Reggiano or Parmesan cheese to taste and toss it all together.
- 8
To Serve
- 9
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.
- 10
To Store
- 11
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.