Ume and Shiso Leaf Genovese Pasta

Name: Ume and Shiso Leaf Genovese Pasta
Yield: 1 serving
Cuisine: American
Ingredients: 80 grams Pasta; 2 tbsp Shiso leaf pesto; 1 piece Umeboshi; 1 the same amount as the umeboshi Mirin; 1/2 tsp Soy sauce; 1 Nori seaweed

cookpad.japan @cookpad_jp

I made this pasta with the shiso leaf pesto that I made. I thought that the umeboshi might match well since the genovese is made from shiso leaves.

I used honey-soaked umeboshi for this recipe.
Add a small amount of extra virgin olive oil if the genovese sauce seems too dry or doesn't have enough oil. Recipe by Ruruoka

I made this pasta with the shiso leaf pesto that I made. I thought that the umeboshi might match well since the genovese is made from shiso leaves.

I used honey-soaked umeboshi for this recipe.
Add a small amount of extra virgin olive oil if the genovese sauce seems too dry or doesn't have enough oil. Recipe by Ruruoka

cookpad.japan @cookpad_jp

I made this pasta with the shiso leaf pesto that I made. I thought that the umeboshi might match well since the genovese is made from shiso leaves.

I used honey-soaked umeboshi for this recipe.
Add a small amount of extra virgin olive oil if the genovese sauce seems too dry or doesn't have enough oil. Recipe by Ruruoka

I made this pasta with the shiso leaf pesto that I made. I thought that the umeboshi might match well since the genovese is made from shiso leaves.

I used honey-soaked umeboshi for this recipe.
Add a small amount of extra virgin olive oil if the genovese sauce seems too dry or doesn't have enough oil. Recipe by Ruruoka

Saved

Ingredients

1 serving

80 gramsPasta
2 tbspShiso leaf pesto
1 pieceUmeboshi
1the same amount as the umeboshi Mirin
1/2 tspSoy sauce
1Nori seaweed

Saved

Steps

1

Combine plenty of hot water with salt into a pot. Cook the pasta as directed on the package.
2

Chop the umeboshi and combine with the soy sauce. Thinly cut the nori seaweed. Prepare the pesto from.
https://cookpad.wasmer.app/us/recipes/145083-shiso-pesto-genovese

Shiso Pesto Genovese
3

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.
4

This is the amount of sauce you will have from following Step 3 .
5

Once the pasta is done, drain well in a colander and quickly mix with genovese sauce.
6

Serve the pasta onto a plate. Top with umeboshi and nori seaweed to finish.
7

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