Ume and Shiso Leaf Genovese Pasta

• 80 grams Pasta
• 2 tbsp Shiso leaf pesto
• 1 piece Umeboshi
• 1 the same amount as the umeboshi Mirin
• 1/2 tsp Soy sauce
• 1 Nori seaweed

1. Combine plenty of hot water with salt into a pot.
2. Cook the pasta as directed on the package.
3. Chop the umeboshi and combine with the soy sauce.
4. Thinly cut the nori seaweed.
5. Prepare the pesto from.
6. For one serving of sauce, combine 2 bunches of shiso leaf, 10 g of roasted nuts, 2-3 tablespoons of oil, a small amount of garlic and salt into a blender.
7. This is the amount of sauce you will have from following Step 3 .
8. Once the pasta is done, drain well in a colander and quickly mix with genovese sauce.
9. Serve the pasta onto a plate.
10. Top with umeboshi and nori seaweed to finish.
11. If you like it sour, try adding crunchy plums as topping as well.

pasta, pesto, same amount, soy sauce

Taken from cookpad.com/us/recipes/156671-ume-and-shiso-leaf-genovese-pasta (may not work)