A refreshing cold pasta dish featuring a vibrant shiso pesto, created by Chef Yoshimi Hidaka. The harmonious blend of lush seasonal greens and aromatic shiso puree is elevated by the rich umami of bottarga. Experience authentic Italian flavors in your own kitchen.
Ingredients
Main Ingredients (2 servings)
- Fedelini pasta 120g
- Shiso leaves (perilla) about 60 leaves
- Garlic 1/2 small clove
- Shallot 1/2 small
- Broccoli as needed
- Asparagus as needed
- Fava beans as needed
- Green peas as needed
- Brussels sprouts as needed
- Snow peas as needed
- Red baby cabbage as needed
- Bottarga as needed
Seasonings
- Extra virgin olive oil as needed
- Salt to taste
Steps
- Prepare green vegetables such as broccoli, asparagus, fava beans, green peas, Brussels sprouts, snow peas, and red baby cabbage.
- Lightly boil the prepared green vegetables until tender.
- Allow the boiled green vegetables to cool naturally, not in ice water. This is the key! Cooling naturally preserves the vegetables' sweetness and texture.
- Finely chop 1/2 small shallot.
- Finely chop 1/2 small garlic clove.
- Roughly chop about 60 shiso leaves.
- In a food processor, combine half of the chopped shiso leaves, the chopped shallot and garlic, and half of the extra virgin olive oil. Process until smooth.
- Add the remaining shiso leaves and extra virgin olive oil, and process further to create a paste.
- Prepare an ice bath to chill the pasta.
- Boil 120g of fedelini pasta for approximately 7.5 minutes, about 2 minutes longer than usual for cold pasta.
- Drain the cooked fedelini and thoroughly chill in the ice bath to achieve a firm texture. This is the key! Chilling in ice water gives the pasta a perfect al dente texture for cold dishes.
- Add a small amount of extra virgin olive oil to the shiso puree and season with salt.
- Peel the cooled fava beans. Place Brussels sprouts in a bowl. Cut broccoli in half. Cut green peas. Cut snow peas into 1/3 lengths. Slice asparagus diagonally.
- Lightly season the cut green vegetables with salt.
- Drain the fedelini chilled in the ice bath and thoroughly pat dry with paper towels. This is the key! Thoroughly drying the pasta prevents the sauce from becoming watery.
- Place the dried fedelini in a bowl, add some of the shiso puree and extra virgin olive oil, and toss well to coat. Reserve the remaining puree for plating.
- Arrange the pasta on a plate and serve with the cut green vegetables.
- Garnish with bottarga to taste. This is the key! For an extra touch of refinement, sprinkle with black sesame seeds, white sesame seeds, or crushed walnuts.
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