Pasta Salad with Refreshing Shiso Leaves with Mild Avocado and Sesame

• 1 Avocado
• 100 grams Short pasta of your choice
• 2 leaves Shiso leaves
• 3 tbsp Sesame seeds
• 1 Lemon juice
• 1 to 2 teaspoons Grated cheese
• 1/2 tbsp Olive oil
• 1 tbsp Soy sauce
• 1 Wasabi paste
• 1 dash Salt and pepper
• 1 Salt (for boiling the pasta)

1. Cook the pasta in boiling salted water.
2. I used some cute ribbon shaped farfalle this time.
3. Cut the avocado in half.
4. Mash half into a cream like consistency.
5. Cut up the other half into 1cm dice.
6. Sprinkle lemon juice over both to prevent discolorization.
7. Grind up the sesame seeds in a suribachi (Japanese grinding bowl) or with a mortar and pestle.
8. Finely shred the shiso leaves.
9. Mix all the ingredients with the creamed half of the avocado.
10. Put the boiled pasta in the mixture from Step 4 and combine well.
11. Lightly fold in the reserved diced avocado and the shiso leaves to finish.
12. (Make sure not to crush the diced avocado.)
13. I used farfalle this time, but fusilli or rigatoni work well too.
14. "Easy Sweet Potato and Egg Salad" also has tons of sesame seeds in it.

avocado, short pasta, leaves, sesame seeds, lemon juice, grated cheese, olive oil, soy sauce, wasabi paste, salt, salt

Taken from cookpad.com/us/recipes/171309-pasta-salad-with-refreshing-shiso-leaves-with-mild-avocado-and-sesame (may not work)