Pasta with lemony pea pesto and parsley fish

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Ingredients (17)

	pasta
125 ml	peas — frozen, thawed
	fresh mint — handful
2	garlic — cloves, chopped
	lemon — juice only
45 ml	pecorino cheese
60 ml	fresh chillies — 573
	salt and freshly ground black pepper
	pasta
500 g	pasta — linguine
	salt

FISH

250 ml	breadcrumbs — fresh
	fresh parsley — chopped
	salt and freshly ground black pepper
600 g	white fish
125 ml	flour
1	eggs — whisked

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Method:

Pesto: Pulse the ingredients in a blender to form a paste. Check the seasoning and add more salt and pepper if necessary.

Pasta: Cook the linguine until just done. Reserve 250 ml (1 c) of the cooking water, drain the pasta and return it to pot. Reduce the heat to low. Toss the pasta with the pea pesto and reserved pasta water and heat for 2 minutes. Set aside.

Fish: In a shallow bowl combine the breadcrumbs and parsley and season with salt and pepper. Put the flour in another shallow bowl and the egg in a third. Coat the fish with flour. Dip in the egg then in the breadcrumb mixture.

Heat a frying pan over medium heat, add the oil and cook the fish in batches for 3 minutes each side or until golden.

Serve with the pasta.