Rigatoni Recipe with Shiso Pesto

Ingredients

• 250g of rigatoni pasta
• 250g of pecorino
• 500g of water, plus extra for cooking the pasta
• salt
• 22g of shiso leaves
• 15g of pine nuts
• 15g of walnuts
• 65g of basil
• 1/2 garlic clove
• 50g of Parmesan, grated
• 30g of pecorino, grated
• 75g of extra virgin olive oil
• 150g of edamame, outer pods removed and beans chopped
• 300g of tomatoes, the chef chooses regional varieties from Italy where possible
• 2g of sugar
• 2g of salt
• 2g of white wine vinegar
• 150g of guanciale, chopped
• 200g of leek, finely chopped
• 150g of shallots, finely chopped
• 60g of potatoes, finely chopped
• 30g of shiso leaves
• olive oil
• 25ml of olive oil
• 200g of maltodextrin
• 300g of guanciale, cut into cubes
• 1 red onion, quartered and layers separated into petals
• dried seaweed, powdered