Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 40 minutes including marinating time
Servings: 2
This invigorating pasta dish is made with a herbaceous Japanese-inspired perilla leaf pesto topped with juicy marinated tomatoes. It's the perfect light lunch for hot days!
Ingredients
- 200 g dry spaghetti
- Water - approx 1 litre for every 100g of spaghetti
- Salt for boiling pasta, about 1% of the weight of water
- Olive oil to drizzle at the end, preferably extra virgin
Marinated Tomatoes
- 10 mini cherry or plum tomatoes
- 2 tbsp finely chopped spring onion
- 2 tbsp olive oil preferably extra virgin
- 1 tsp lemon juice fresh or bottled
- ½ tsp balsamic vinegar
- ¼ tsp honey
- 1 dried red chili pepper deseeded, halved lengthways
- 1 pinch salt and pepper
Shiso Pesto Sauce
- 2 ½ tbsp olive oil preferably extra virgin
- 1 tbsp grated parmesan cheese or Pecorino
- ½ tbsp toasted white sesame seeds
- ½ tsp salt
- ½ tsp white miso paste
- ¼ tsp ground black pepper
- ¼ tsp anchovy paste or soy sauce, more white miso paste
- 15 g green perilla leaves (shiso)
- 10 g cashew nuts unsalted, roasted
- 5 g pine nuts
- ½ clove garlic core removed
Method
- Roughly cut 10 mini tomatoes and place them in a bowl along with 2 tbsp finely chopped spring onions, 2 tbsp olive oil, 1 tsp lemon juice, ½ tsp balsamic vinegar, ¼ tsp honey, 1 dried red chilli pepper, and 1 pinch salt and pepper. Mix well, then cover and rest in the refrigerator for 30 minutes.
- In a food processor, add 2 ½ tbsp olive oil, 1 tbsp grated parmesan cheese, ½ tbsp toasted white sesame seeds, ½ tsp salt, ½ tsp white miso paste,¼ tsp ground black pepper, ¼ tsp anchovy paste, 15g perilla leaves (shiso), 10g cashew nuts, 5g pine nuts and ½ clove garlic. Blitz until smooth, then store in the refrigerator until serving time.
- Bring a large pot of water to a rolling boil and add salt. Mix well, then place 200g dry spaghetti into the pot and boil for 1 minute longer than the packaging states. While it cooks, prepare a bowl of ice cold water.
- Once cooked, drain the pasta and transfer to the ice water bath. Swish them around for about 30 seconds or until they feel completely cool.
- Drain once more and shake thoroughly to remove excess water. Place the pasta in a large bowl and add the shiso pesto. Toss until every strand is evenly coated.
- Divide between serving bowls and top with the tomato mixture. Drizzle with olive oil and enjoy!
We’re thrilled to be collaborating with Yuto Omura from Sudachi Recipes to bring more authentic, approachable Japanese cooking to your kitchen. Be sure to explore Sudachi Recipes for even more inspiration and discover new ways to enjoy Japanese cuisine at home.
