Heat a skillet over medium high heat and add in your breadcrumbs. Stir them frequently until nicely browned, lowering the temperature if needed to avoid burning them (about 7-10 minutes). Add in your lemon zest and salt your bread crumbs to taste, stirring constantly for a minute or two. Remove from the skillet and set aside.

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 your milk and add in your minced shiso. Continue whisking until the sauce is thick (3-5 minutes). Whisk in the comté, half the lemon juice & nutmeg until fully mixed in. Season with salt.

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.

Plate the pasta and garnish with breadcrumbs and more shiso.