Linguine with Shiso Pesto & Langoustines
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Feeds 4 - 5 people 
Prep time 15m
Cook time 10m
Description
Green Shiso leaves are widely used by Japanese chefs and are considered a delicacy around the world. Their exotic taste adds depth and complexity to every bite. The flavour profile is a delightful combination of herbaceous notes, hints of mint and a subtle touch of citrus.
Using all the classic elements of Italian pesto, we substitute basil for green shiso leaves, giving the condiment refreshing mint and lemon notes.
Peeled langoustines are easy to use and quick to prepare. They work well in this dish as langoustines are known to be sweeter than other prawns. They will balance the herby flavour of pesto while benefiting from the flavour-enhancing properties of shiso leaves.
- 300g linguine
- 8g green shiso leaves
- 450g langoustines, peeled
- 1 1/2 tbsp pine nuts
- 1 garlic clove
- 30g grated parmesan (half for the pesto, the rest for topping at the end)
- 30g olive oil
- Salt & pepper
- Bring a pot of salted water to a boil.
- Prepare the shiso pesto by combining the shiso leaves, pine nuts, garlic clove, grated parmesan, salt, pepper and half of the olive oil in a food processor. Pulse. Add the remaining olive oil and pulse again.
- Cook linguine in boiling water for 8-9 minutes, stirring to prevent it from sticking together. After 5 minutes, add the peeled langoustines.
- Once everything is cooked, drain and assemble with shiso pesto. Serve and sprinkle with parmesan.
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