Ume and Shiso Leaf Genovese Pasta

1. 1

   Combine plenty of hot water with salt into a pot.

2. 2

   Cook the pasta as directed on the package.

3. 3

   Chop the umeboshi and combine with the soy sauce.

4. 4

   Thinly cut the nori seaweed.

5. 5

   Prepare the pesto from.

6. 6

   For one serving of sauce, combine 2 bunches of shiso leaf, 10 g of roasted nuts, 2-3 tablespoons of oil, a small amount of garlic and salt into a blender.

7. 7

   This is the amount of sauce you will have from following Step 3 .

8. 8

   Once the pasta is done, drain well in a colander and quickly mix with genovese sauce.

9. 9

   Serve the pasta onto a plate.

10. 10

    Top with umeboshi and nori seaweed to finish.

11. 11

    If you like it sour, try adding crunchy plums as topping as well.

* Per serving · 4 servings · Values may vary.

No additional tips available.