Quick and easy, Shiso Pesto Pasta is a perfect dish for a weeknight dinner. It gives you a slightly different flavour from the classic pesto pasta. It can be a main dish or a side.
Cooking time does not include the time to make Shiso Pesto, but it includes pasta cooking time (approx. 12 minutes).
- 100g / 3.5oz short pasta (e.g. rigatoni, note 1)
- 2½ tbsp Shiso Pesto
- ¼ cup pasta cooking water (note 2)
- Salt as needed
- 1 tbsp freshly grated parmesan
- Shredded shiso leaves (optional)
-
Cook pasta as per the instructions on the back of the packet.
-
Reserve ¼ cup of pasta cooking water, then drain.
-
Transfer the pasta to a bowl (note 3), add shiso pesto and a tablespoon of pasta cooking water.
-
Quickly mix ensuring the pesto coats the pasta evenly. The pesto should become creamy because of the pasta cooking water.
-
If necessary, add more pasta cooking water (note 4), and mix well.
-
Transfer the pasta to a serving bowl, topped with parmesan and shiso, if using.
-
Serve immediately.
1. I used rigatoni in this recipe, but you can use other short pasta such as penne and fusilli. Short pasta coats pesto better than long pasta. But if you only have long pasta, e.g. spaghetti, you can of course use it instead.
2. Reserve the pasta cooking water just before draining the pasta. The quantity you reserve will be more than you actually need.
The starch in the water acts as a natural emulsifier, binding oil and sauce to the pasta for a smooth, creamy texture.
3. Transferring the pasta to a new bowl is important. Never use the pot that you used to cook the pasta as the heat of the pot will overcook it.
4. Be careful not to add too much pasta cooking water. The sauce should not become watery or pool at the bottom - it should be soft and creamy.