Ingredients
200 g pasta, Gemelli
¾ tsp sea salt
4 tbsp homemade shiso pesto
2 tbsp reserved pasta water
½ tsp SIDS SALT & PEPPER
FOR SERVING:--
Parmesan cheese
shiso leaves
Directions
Start boiling a large pot of water (I used a 4 QT Dutch oven). Once boiling, add salt and pasta. Stir with a fork a couple of times to make sure pasta doesn’t stick to each other.
Cook the pasta to al denté according to the package instructions. Reserve 2 tbsp of pasta water then drain the pasta.
Cool for 5 minutes and then add the shiso pesto.
Mix all together and add 2 tbsp reserved pasta cooking water to loosen up.
Season with SIDS SALT & PEPPER.
If you like, add more shaved Parmigiano-Reggiano and mix all together.
Serve the pasta on individual plates and garnish with shiso leaves and more Parmesan on top.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days.
