Directions

1. Heat a 10’ cast iron skillet over medium high heat and add in breadcrumbs. Stir frequently until browned. Add in lemon zest and salt to taste, stirring constantly for a minute or two. Remove from the skillet and set aside.

2. Melt butter in a medium saucepan over medium heat until foamy. Add in flour and cook, stirring constantly for about 3 minutes, until foamy and raw flour flavor is gone. Whisk in milk and add in ⅓ of the shiso. Continue whisking until the sauce is thick (3-5 minutes). Whisk in the comte, half the lemon juice & nutmeg until fully mixed in. Season with salt.

3. Cook pasta until just shy of al dente. While the pasta cooks, preheat a 12’ skillet over medium heat and add in your sauce. Once the pasta is ready, add it to the skillet along with the rest of the shiso and lemon juice. Mix until fully integrated and season with salt.

4. Plate the pasta and garnish with breadcrumbs and more shiso.