Cold Shiso Pesto Pasta for Summer (Ultimate Summer Wafu Pasta Recipe)

By Sudachi · 30 min

Ingredients

Instructions

1. Roughly chop the 10 mini tomatoes and put them in a bowl with the 2 tbsp finely chopped green onions, 2 tbsp olive oil, 1 tsp lemon juice, 1/2 tsp balsamic vinegar, 1/4 tsp honey, the dried red chili pepper and a pinch of salt and pepper. Mix well, cover and refrigerate for 30 minutes.
2. In a food processor, combine 2 1/2 tbsp olive oil, 1 tbsp grated parmesan, 1/2 tbsp toasted white sesame seeds, 1/2 tsp salt, 1/2 tsp white miso paste, 1/4 tsp ground black pepper, 1/4 tsp anchovy paste, 15 g perilla leaves (shiso), 10 g cashew nuts, 5 g pine nuts and 1/2 clove garlic. Blend until smooth, then refrigerate until serving.
3. Bring a large pot of water to a rolling boil and add salt. Add 200 g dry spaghettini and cook for 1 minute longer than the package says. Meanwhile, prepare a bowl of ice-cold water.
4. Drain the pasta and plunge it into the ice water. Swish for about 30 seconds, until completely cool.
5. Drain again and shake well to remove excess water. Put the pasta in a large bowl, add the shiso pesto and toss until every strand is coated.
6. Divide among serving bowls, top with the tomato mixture and drizzle with olive oil.

Summarized from Sudachi's video. Watch it for the details.

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