Tuesday, April 30, 2013

Yuzu Pesto Tagliolini with Shiso Olive Oil

Yuzu Pesto Tagliolini with Shiso Olive Oil


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.

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