For the pesto (makes enough for 4 servings) - 1 generous tablespoon of [Yuzu Kosho] (http://www.slashfood.com/2006/02/17/yuzu-kosho-condiment-like-crack/) 100ml of fruity olive oil large handful of pine nuts 2 cloves of garlic juice of half a lemon For the shiso olive oil (makes enough for several servings) - 5 [shiso](http://en.wikipedia.org/wiki/Perilla) leaves 100ml olive oil tablespoon of water juice of half a lemon salt and pepper, to taste To make the dish pictured (serves 1) - Tagliolini (or your favourite “long” pasta) 4 cherry tomatoes, sliced 2 king prawns a splash of white wine a handful of fresh basil, chopped
**Both the pesto and the shiso oil can be prepared in advance and all you have to do is blitz the ingredients together with a blender. Couldn’t be simpler.**
1. Boil salted water for your pasta. When the water is at a rolling boil, dunk in your tagliolini and cover.
2. Sautee the prawns with a little butter, wine, salt and pepper in another pan.
3. When the pasta is done, drain and bring back to the pan – keep the heat on. Spoon some yuzu pesto into the pasta and toss with a splash of wine and a little glug of olive oil. Add the chopped basil to finish.
4. Arrange the tomatoes on a plate, with the tagliolini and the prawns. Season. Drizzle the tomatoes and prawns with shiso olive oil. Serve.
This dish would also go excellently with scallops or a white fish in place of prawns.