Find your recipes and restaurants here
 
 

Pasta with lemony pea pesto and parsley fish


Pasta with lemony pea pesto and parsley fish

Ingredients 18
Servings 4
Time 15 min

Ingredients

  • PASTA
  • 125
    ml
    frozen peas, thawed
  • handful of fresh mint
  • 2
    garlic cloves, chopped
  • juice of 1 lemon
  • 45
    ml
    grated pecorino cheese
  • 60
    ml
    olive oil
  • salt and pepper
  • PASTA
  • 500
    g
    linguine
  • salt
  • FISH
  • 250
    ml
    fresh breadcrumbs
  • handful of fresh parsely, chopped
  • salt and pepper
  • 600
    g
    white fish (hake or kingklip)
  • 125
    ml
    flour
  • 1
    egg, whisked
 

Method

30 min
 

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.

 

Read more on: healthy diet  |  pasta  |  healthy food
 

You might also Like

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.